Roasted Garlic Cauliflower Alfredo Sauce

http://www.crunchycreamysweet.com

• 1 cups medium cauliflower head 4 of florets
• 7 cloves roasted garlic see my tutorial link in notes
• 1/2 cup broth or water reserved from cooking the cauliflower
• 1/2 cup grated Parmesan cheese optional but recommended (omit for vegan,low histamine) 
• dash of salt and pepper to taste

Instructions

1. Cut cauliflower into florets. Place in a large pot and fill with water or broth or an equal mix of both. Cook the cauliflower until tender.
2. Remove from water and place on a large baking sheet. Let cool slightly before blending.
3. Place cauliflower, roasted garlic cloves, half of a cup of the cooking water or broth and cheese in a blender. Blend until smooth. Add more liquid if your sauce is too thick to your likings.
4. Taste the sauce and add salt and pepper to taste.
5. Use the sauce right away or pour into a jar. Cover and refrigerate until ready to use.

Recipe Notes

How to roast garlic: Remove the outer layer of the garlic bulb, to expose the cloves in their individual shells. Cut of about 1/4″ of the top of the bulb. Place garlic bulbs on parchment paper squares. Drizzle about 2 teaspoons of olive oil on each bulb. Bring the edges of the paper together and close the bulb inside. Place baking sheet in a oven preheated to 400 degrees F. Roast for 30 to 35 minutes or until the cloves are soft. Remove sheet from the oven and let the  packets cool until safe to the touch.