Place the chicken stock in a medium-sized sauce pan over medium heat. Bring to a boil and add the cauliflower florets. Cook until the cauliflower is just tender. Meanwhile, cook the pasta according to package instructions. Reserve about 1/2 cup of the pasta water when the pasta is done cooking. Transfer the cooked cauliflower to the blender. Add the garlic, salt and pepper and blend until smooth, adding the reserved pasta water to help with the consistency if necessary. Transfer the cauliflower sauce back to the the sauce pan, off the heat, and stir in the Parmesan cheese and peas. Add the cooked pasta to the sauce, tossing to cover the pasta completely. Top with fresh ground pepper, serve and enjoy!