Chop the cauliflower into pieces about the size of broccoli. Bring the vegetable broth to a boil over medium high heat and add the cauliflower. Cook the cauliflower for about 15 minutes, until the it is soft (the softer it is, the smoother the sauce!)
Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes until fragrant. Don’t burn it!
As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, keeping 1/2 a cup of the starchy water for the sauce.
Transfer the cauliflower to a blender with about 1 cup of the broth. You will need to do this in batches if you’re blender is as old school as mine…
Add the sautéed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is uniform, add the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender.
When the puree is very smooth, pour it back into the butter/garlic skillet.
Add the cream and cook over low heat. Add the starchy pasta water.
Combine the noodles and sauce and serve immediately.
Notes
I reduced the portions significantly since this made 3 full tubs of sauce and I couldn’t eat it all!