Cauli-power Fettuccine "Alfredo"

Ingredients

• 0.5 cup unflavoured almond milk unsweetened (or non-dairy milk)
• 4 cups cauliflower florets (1 small cauliflower)
• 0.5 tablespoon olive oil extra virgin 
• 0.8 teaspoon grain sea salt to taste fine
• 4 servings parsley fresh for garnish
• 1 tablespoon garlic minced (from 2 /lg cloves)
• 0.3 teaspoon garlic powder 
• 1 tablespoon juice of lemon fresh
• 0.3 cup nutritional yeast 
• 0.5 teaspoon onion powder 
• 8 oz fettuccine pasta box of eden spelt ribbons) organic
• 0.3 teaspoon pepper to taste

Equipment

• frying pan
• pot
• blender

Directions

1. Add cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender.
2. Drain.Meanwhile, add the oil into a skillet and saute the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned.In a high speed blender, add the cooked and drained cauliflower, sauteed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms. If using a Vitamix use the tamper stick as needed. The key here is to get a really smooth sauce so don't be afraid to let it run for a minute or so. Set aside.Bring a large pot of water to a boil.
3. Add your desired amount of pasta and boil for the time instructed on the package.
4. Drain pasta.
5. Add cauliflower sauce into the pot (you can use the same pot!) and add the drained pasta.
6. Heat over low-medium until heated enough to your liking. Salt again to taste (the pasta dilutes the flavour).
7. Serve with fresh minced parsley and black pepper. Feel free to add in your favourite sauteed or roasted vegetables. I think peas, spinach, or broccoli would work very nicely! I added mushrooms, but I wasn't overly crazy about them in this dish.