Cauliflower Alfredo Pasta Sauce

Fettuccine Alfredo is a pasta dish (fettuccine) coated in a rich Parmesan sauce originating in Rome in 1907/8.  Many additions/adulterations have come about over the last century, notably in the US - cream, chicken, salmon, mushrooms.  And now cauliflower.

In our house the cauliflower florets usually get air fried or used in Piccalilli, with the stalk and leaves used in Cauliflower Cheese Soup or Cauliflower Masala Soup.  But the weather is warming up in the UK so I'd thought I'd use the leaves in a pasta sauce.

I added anchovies, reminded of a Bagna Cauda Dip/Sauce, but you can omit these adding more Parmesan, or nuts if preferred 

Serves 4

350g cauliflower stalk & leaves, roughly chopped

1 large garlic clove

1 tbsp Dijon mustard

2 tbsp extra virgin olive oil

1 tin anchovies in olive oil, or 100g parmesan, or 40g walnuts or cashews

Parmesan/Grana Padano for serving (optional)

Chopped parsley for serving (optional)

Chilli oil or flakes for serving (optional)

Cover the cauliflower with water in a small pan.  Bring to the boil then cover and simmer for 10 minutes until really tender.  If using nuts, add these to the pan to soften with the cauliflower.

When tender, drain the cauliflower and nuts, keeping the cooking water.  Liquidise the cauliflower and nuts together with the rest of the ingredients in a heatproof container, adding enough cooking water to make a thick hummus consistency sauce.

Serve over pasta, with freshly grated parmesan, parsley, and chilli to taste.