Fill a large pot with 6 cups chicken broth and place over high heat to boil.

Meanwhile, cut cauliflower into small florets and add to pot of heated chicken broth.

Boil cauliflower until softened (about 15-20 minutes) after it comes to a boil.

Meanwhile, cook fettuccine according to package directions, reserving about 1 cup pasta water.

Drain cauliflower, reserving about 2 cups broth.

Add cauliflower back to the pot with garlic, about 1 cup broth and salt and pepper to taste.

Use an immersion blender and blend mixture until smooth.

Add Parmesan cheese and nutmeg and blend again, adding more broth in ½ cup increments for desired creaminess.

Thin out sauce with pasta water if necessary.

Toss with fettuccine and serve.