Ingredients

1 small to medium cauliflower, cut into 2-3 inch pieces
½ cup parmesan, grated, plus additional for serving
¼ cup extra-virgin olive oil
2 garlic cloves, minced
¼  teaspoon Dijon mustard
¼ cup unsalted butter, at room temperature
Zest and juice from 1 lemon
1 package of linguine or fettuccine, I use Banza or Jovial Foods chickpea and brown rice pasta
Freshly ground black pepper
Kosher salt
Fresh parsley, chopped, for serving

1. Bring a large pot of well salted water to a boil.
2. Add the cauliflower and boil until the cauliflower is easily pierced with a fork, about ten minutes.
3. Drain cauliflower in a colander and add to the blender.
4. Meanwhile, boil your pasta in a separate large pot of well salted water according to package directions.  Drain pasta in the same colander and reserve at least 2 cups of the pasta water.
5. Place the cauliflower in a high powered blender or food processor and add the parmesan, butter, olive oil, mustard, garlic, zest and juice, 1 teaspoon salt, and several grinds of pepper.
6. Blend to combine for about 20 seconds.
7. Add some of the pasta water, ½ cup at a time, and blend until the sauce is very creamy and the consistency is to your liking.  I usually use between 1-1 ½ cups of water.  Taste and add salt if needed.
8. Toss the cooked pasta with the alfredo sauce and top with extra parmesan, chopped parsley, and cracked pepper. Enjoy!