Cook fettuccine according to directions on package. Before draining, reserve 2 cups of cooking water; set aside.

Bring broth to a boil in medium saucepan over medium-high heat. Add cauliflower. Reduce heat; cook, covered, for 12 to 15 minutes, or until soft.

While cauliflower cooks, heat oil in medium nonstick skillet over medium heat.

Add garlic; cook, stirring frequently, for 1 minute, or until garlic is soft. Remove from heat and strain.

Place cauliflower in blender (or food processor) with 2 cups of reserved cooking water, garlic, and nutmeg. Season with salt and pepper if desired. Blend in two or more batches if necessary; cover with lid and kitchen towel. Blend until very smooth. Add additional cooking water if needed.

Heat cauliflower mixture in same medium saucepan over medium-low heat.

Add almond milk; cook, stirring frequently, 5 to 7 minutes. Consistency should be that of a thick soup.

Add fettuccine; mix well.

Divide fettuccine evenly between four bowls. Top evenly with cheese and parsley (if desired); serve immediately.