CAULIFLOWER ALFREDO

Fill a large pot with water and bring it to a boil. Add the pasta to the boiling water and cook it according to the package instructions.

Once the pasta is cooked, turn off the heat. Drain the pasta, but keep 1 cup of the pasta water. Put the drained pasta back into the pot.

Stir a drizzle of olive oil into the pasta in the pot to prevent it from sticking. Then cover the pot with a lid.

While the pasta is cooking, steam the cauliflower florets. Steam them until they are soft, which should take about 15 minutes.

Place a large skillet over medium heat and add oil to it. Then add the garlic to the skillet and cook it until it becomes fragrant, about 1 minute.

Let the cauliflower cool. Then combine the cooled cauliflower, the cooked garlic, whole milk, Parmesan, salt, pepper, and red pepper flakes in a food processor or a large blender.

If the sauce in the food processor or blender is too thick, add the reserved pasta water, 1 tablespoon at a time.

Set the heat to low. Add the sauce to the cooked pasta in the pot and toss the pasta until it is fully coated with the sauce.

Remove the pot from the heat. Garnish the pasta with parsley and serve it immediately.