I used to be completely addicted to Fettuccine Alfredo. But when I went to cook it for the first time, I was horrified by how much fat is involved. So now, if I want the real thing, I go to a restaurant, and suspend my disbelief for the time it takes to eat it. But I also really like trying out healthier versions of things and using bizarre substitutions. This is one that turned out pretty well. It doesn't really taste like Alfredo sauce, but it almost has the same mouth feel, and lots of depth of flavour.
1 head of cauliflower (broken into florets)
1 cup of milk (I almost always use goat)
Parmesan cheese (to taste)
Horseradish (to taste)
Garlic (to taste)
Truffle Oil (to taste)
Olive Oil (for roasting)
Salt and pepper
Place florets and peeled garlic cloves in a baking pan and drizzle with olive oil and salt. Bake until cauliflower is lightly browned and fairly soft. Once cooled, transfer them into a blender with remaining ingredients and blend until smooth. Add salt and pepper to taste and serve with your favorite pasta.