Heat the olive oil in small saute pan and saute garlic until aromatic. Remove from heat. Place cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-5 minutes until fork tender. Drain. You can also steam or microwave these in a glass bowl, covered, for 3-4 minutes.
In a high speed blender, add the cooked and drained cauliflower, Parmesan cheese, evaporated milk, sautéed garlic, vegetable broth, nutmeg, salt, and pepper. Blend until very smooth and sauce like, this may take 1-2 minutes. If sauce becomes too thick, add a little more vegetable broth. Taste and adjust seasoning. Set aside.
Bring a large pot of water to a boil. Add pasta and boil for the time instructed on the package. Drain the pasta and put it back into the pot. Turn heat down to low, add the cauliflower sauce to the pot with the pasta and stir in 1-2 more tablespoons Parmesan cheese, if desired. Taste and add more salt, if needed. Serve with a sprinkle of black pepper, fresh sage or parsley.
Nutrition information (1/4 of recipe): 290 calories; 15 g protein; 51 g carbohydrates; 5 g total fat; 2 g saturated fat; 10 mg cholesterol; 820 mg sodium; 6 g total dietary fiber.