Healthy Fettuccine Alfredo

1 lb.  uncooked fettuccine noodles
3 small heads cauliflower
6 cups vegetable broth
6 cloves garlic, minced
1 Tablespoon butter
1 tsp. Salt
Black pepper
1 Tablespoon olive oil
1/4 cup heavy cream
1 cup starchy boiling water from pasta

Chop the cauliflower. Bring broth to. Boil over medium heat and add cauliflower. Cook until fork tender. Melt the butter in a large skillet over medium heat. Add minced garlic and sauté until soft and fragrant, about 5 minutes.

While the garlic and cauliflower are cooking bring a large pot of water to boil and cook the fettuccine as per the package instructions  Keep some of the water for the sauce for later.

Transfer the cauliflower to a blender with about 2 cups of broth. Add garlic, salt, and pepper. Blend until smooth about 5 minutes. Add olive oil to blender. Add more broth if the mixture is too thick. When the sauce is smooth poor back into skillet. Add the cream and cook over low heat. Add starchy water and keep warm until ready to serve.

Serve immediatly. The sauce will dry out a bit as it cools. Adding a little water to leftovers will cream it back up.
Pasta

UPDATES: to make this dairy free and gluten free I used the following substitutions:

Fettuccine- gluten and dairy free noodles
Butter- dairy free butter
Cream- almond milk with a little corn starch to thicken it