"Creamy" Alfredo Sauce over Fettuccine with Broccoli and Mushrooms

     Yeah, yeah, you have seen this recipe on Pinterest...but you haven't actually tried it yet, nor have you found the way to get it to ACTUALLY taste like Alfredo sauce or what to pour it on top of ;) Am I right? Of course I am, I'm always right.....unless I'm trying to bet on racehorses, but that's a completely different story bearing no relevance to the kitchen!!

I present to you:  
     Cauliflower Based Alfredo Sauce!
          (Carnivorous boyfriend approved)

Some neat facts about cauliflower and why it's better for you than heavy cream:

•  One cup of cauliflower contains 77% of your daily requirement for vitamin C, 2 grams of protein, and 3 grams of fiber
• Vs. 1 cup of Heavy cream with contains no fiber, and only 2% of your daily vitamin C, though it does boast 5 grams of protein
• Cauliflower is very low in Saturated Fat and Cholesterol
• Vs. 1 cup of Heavy cream with contains 55 grams of saturated fat and 326 mg of cholesterol....I didn't expect it to be so scary...just wait till you read the calories though
• One cup of cauliflower has only 25 calories
• Vs. BAM! 821 calories per cup, eeek!
• It is also a good source of Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese.
• It's delicious. BAM. 

So leeetsss geeetttt cooookin'! 

Ingredients  

(Serves two)

For the sauce:  

• 8 cloves minced garlic
• 2 tbsp butter
• 1 head of cauliflower, chopped into small florets
• 7 cups vegetable broth
• 1 cup whole milk 
• 5 oz. shredded parmesan 
• salt and pepper to taste

For the pasta:

• 1 head broccoli chopped into small florets
• 8 button mushrooms chopped
• 4 tbsp olive oil
• 1/2 lb. of fettucine noodles
• some more of that good old salt and pepper

Necessary kitchen stuffs:

• Large pot (for boiling noodles)
• medium sauce pan
• medium sized skillet with a lid (or make one out of foil)
• Slotted spoon (maybe not necessary, but handy)
• Blender

Ready, set, pasta.

1.  In the large pot boil enough water for your pasta noodles. Once boiling, proceed to throw said noodles into pot. Check on these guys every once in a while till they are done.
2. In the medium sized sauce pan, bring the vegetable broth to a boil. Add cauliflower and cook until easily pierced with a fork. 
3.  In our medium skillet, turn the heat on LOW and melt the 2 tbsp of butter. Cook the minced garlic in the butter until unbearably delicious smelling. DON'T brown the garlic or it will take on a bitter taste. Once garlic is done toss it into the blender.
4. Check on your noodles. See you forgot didn't you...
5. In the same skillet, turn up the heat to medium low, add a healthy dose of olive oil, the mushrooms, and the broccoli. Cover with a lid or foil, stirring occasionally. My main goal with this was to simply heat them throughout to preserve optimum nutrients, so you might turn the heat down after a short while. 
6. Check your noodles AND your cauliflower. 
7. If noodles are done strain and return to large pot (I like to drizzle a little olive oil in the pot beforehand to make sure they don't stick)
8. When cauliflower is done transfer to the blender with a slotted spoon. Keep the remaining veggie stock handy!
9. Add your milk to the blender and 1/2 cup of veggie stock at a time. Feel free to play with the ratio of these ingredients to gain the right consistency. 
10. When the mixture is moving around in your blender easily, dump in that cheese. You may need to adjust the consistency again after this step. 
11. Now have fun seasoning that!  I've found that going heavy on the black pepper really brings out the flavor we're trying to imitate in this recipe. Also, be sure to serve this sauce while it's still warm or it looses it's awesomeness.
12. Combine sauce, noodles, broccoli, and mushrooms! Top with any remaining parmesan and enjoy :)