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“Authentic Alfredo sauce was created in Hollywood, CA (not Italy) and contains only two ingredients: Parmigiano-Reggiano cheese and butter. The butter and cheese emulsifys with hot starchy cooking water as the pasta is tossed in the sauce. It is delicious but pretty fattening. I feel better about this cauliflower purée fake-out.”
Bring a pot of water to a boil then season water liberally with salt. Add cauliflower florets and cook to tender, about 7-8 minutes. Add cooked florets, milk and a little salty boiling water to a Vitamix or food processor; keep water at a boil.
Heat EVOO in small skillet over medium heat. Add garlic and stir a minute. Add to cauliflower along with the cheese and purée until very smooth; adjust salt to taste.