Cauliflower "Alfredo" Sauce

I used to eat fettucini alfredo all the time...back when I did not realize how fattening it was or the effects of eating it on my body. Now, I discovered after looking online, a much healthier alfredo sauce made from CAULIFLOWER! So not only was it healthier because it involved no cream but also it is made from a vegetable!

So I had to immediately put it to the test. I found the recipe from the Unlost Blog. I poured the sauce over a serving of spaghetti squash, topped it with some green onions and sprinkled some additional parmesan cheese. It was delicious! I don't think I'll go back to the original alfredo sauce now that I have a way healthier alternative...except maybe when I go out to eat in the North End or Little Italy ha. Here is the recipe:

Recipe:
Makes an entire blender full

Ingredients:

• Six cloves of garlic, minced
• 1 Tbsp of butter, softened (I used vegan butter)
• 1 head cauliflower
• 2 teaspoons salt
• 1 generous pinch of pepper
• Juice from 1/2 a lemon
• 1 cup vegetable broth
• 1/2 cup milk (I used almond milk)
• 1/4 cup grated parmesan cheese
• Olive oil to taste

Directions:

• In a large saucepan, boil the cauliflower florets until tender and can easily prick with a fork, approximately 10 minutes
• While cauliflower is boiling, heat butter in a small saucepan and add the garlic. Sauté for a few minutes until garlic is golden but not brown
• Remove garlic and butter from heat and set aside
• Place boiled cauliflower in a blender
• Add the butter, garlic, vegetable broth, salt, pepper, and milk
• Blend the ingredients and continue to add lemon and parmesan every so often to taste
• If sauce is too thick, add milk. If sauce is too dry, add oil. Blend again until smooth and "saucy"
• Enjoy :)