3 cup (750 mL) cauliflower florets
1 cup (250 mL) sodium-reduced chicken or vegetable broth
2 Tbsp (30 mL) butter
3 clove garlic, minced
¼ cup (60 mL) 10% half and half cream
2 Tbsp (30 mL) Parmesan cheese, grated (approx.)
1 lb(s) (500 g) brown rice fettucini, cooked and drained
½ cup (125 mL) fresh parsley leaves, finely chopped
1. Cook the cauliflower in a large saucepan of boiling, salted water for 15 minutes or until very tender. Drain well. Place the cauliflower in a blender with the broth. Puree until very smooth.
2. Melt the butter in a large nonstick skillet set over medium heat. Add the garlic and cook for 2 minutes or until fragrant but not browned. Pour in the cauliflower mixture. Stir in the cream and cheese. Cook, stirring occasionally, for 5 minutes or until heated through. Toss the sauce with the cooked fettuccini and parsley. Serve immediately with additional Parmesan (if desired).