Step 1: Steam the cauliflower until tender.

Step 2: While cauliflower is steaming, blend the almond milk, cream cheese, salt, and flour in a blender until smooth.

Step 3: Heat a large saucepan over medium-high heat. Add the butter and garlic. Keep stirring until the garlic is fragrant and the butter melts.

Step 4: Add the blended milk mixture to the saucepan, with the garlic and butter, and continue to stir.

Step 5: Once the cauliflower is finished steaming, blend it in the blender until smooth and free of chunks.

Step 6: Add the blended cauliflower to the saucepan. Continue to stir until the sauce begins to bubble. Keep stirring for 5-6 minutes until the sauce starts to thicken.

Step 7: While the sauce cooks, boil the fettuccine pasta in a different pot until al dente.

Step 8: Remove the saucepan from heat and whisk the grated parmesan cheese into the sauce. Allow the sauce to sit for 10 minutes to thicken.

Step 9: Drain and rinse the pasta.

Step 10: Pour the sauce on top of the fettuccine pasta. Mix and enjoy!