1tablespoon(30grams)Dijon mustard(or American mustard)
⅛teaspoonnutmeg
1teaspoonsalt
¼teaspoonblack pepper
1handfulparsley
Servewithpasta(we use egg-free tagliatelle)**
Cut the cauliflower into chunks, then steam or boil it until very tender (about 15 - 20 minutes).
To a blender, add cooked cauliflower, milk, parmesan, ricotta, garlic, mustard, gratednutmeg, salt, and black pepper.Blend at high speed until smooth.
Cook the pasta al dente in plenty of heavily salted water. Reserve one cup of pasta water before draining the pasta.Add the sauce to a large skillet on medium heat, toss in the pasta, and, if necessary, add a ladleful of reserved pasta water.Toss until the pasta is fully coated in the sauce.
Serve immediately with a sprinkle of finely chopped parsley and freshly ground black pepper.