cooked whole wheat fettuccine pasta
head cauliflower, broken into small florets
oil (sunflower or olive)
small onion, finely chopped
chicken stock or vegetable stock
grated Parmesan cheese
a pinch of nutmeg
Salt and black pepper to taste
Cook the cauliflower in boiling water until very soft, about 20 minutes. Drain.
Sautee onion in oil until soft and translucent. Do not burn the onions.
Add the chicken stock and cream and cook for about 5 minutes.
Add cauliflower and puree with immersion blender (you can also use food processor) until creamy and smooth.
Season to taste with nutmeg, salt and pepper. Toss in the cooked fettuccine and add the grated parmesan cheese. Serve hot.