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Boil the milk and cauliflower in a large pot. Season with salt and pepper.
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Once it has come to a boil, immediately reduce the heat, cover with a lid, and simmer until the cauliflower is tender, approximately 8-10 minutes.
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Carefully place cauliflower and milk mixture with the olive oil in a blender, and blend until smooth. You could also use an immersion blender.
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Boil a large pot of water, and cook the pasta until it is al dente, approximately one minute less than indicated on the packaged instructions.
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As the pasta cooks, heat over medium heat 1-2 T olive oil in a sauting pan like a large cast iron skillet.
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Add shallots and salt to the skillet, and cook until the shallots are slightly tender, approximately 2-3 minutes.
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Add the wine to the skillet to deglaze.
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Let some of the wine cook off, reducing the amount by half, approximately 1-2 minutes.
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Reduce heat to low.
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Add the cauliflower mixture to the skillet along with 1/3 cup of the pasta water, stirring to combine.
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Strain the water from the cooked pasta, and add the pasta, nutritional yeast, and parsley to the skillet.
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Stir to coat the pasta with the sauce.
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Garnish with freshly grated nutmeg.