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Place garlic, cauliflower, and chicken broth in a large saucepan with a lid. Bring to a boil, reduce heat to medium-low and cook for 8-10 minutes (or until cauliflower is tender and soft).
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Carefully transfer contents of saucepan to a blender or a food processor (blend will result in a smoother consistency).
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Add salt, butter, 1/2 cup milk, and parmesan cheese. Blend on high until desired consistency is reached (I prefer a smooth texture). Add in remaining 1/2 cup milk if sauce is too thick. Taste and season with more salt if required.
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Meanwhile, cook fettuccine as per package instructions, adding peas with 1 minute left in the cooking time. Drain pasta and peas. Toss with cauliflower alfredo sauce.
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Garnish with more parmesan and/or chopped fresh parsley if desired.