cauliflower alfredo

1 medium cauliflower, cut into florets

1 lb pasta

1 cup finely grated Parmigiana Reggiano + more for garnish

1 cup heavy cream

2 teaspoons kosher salt

Place cauliflower in a large sauté pan and add water until the veg is just covered.

Cook until it’s really tender, about 10 minutes. It should be easily to smash with a fork.

Cook the pasta.

Drain the cauliflower once it’s cooked and add it to blender. Add the cheese, heavy cream and salt. Add 1 cup of pasta water. More if it is too think. Season to taste. Add a spritz of lemon juice if you like.

Drain pasta and toss with the sauce. Serve immediately with extra Parm to garnish.