Roasted Garlic Cauliflower Alfredo

Instead of buckets of cream, this recipe calls on a smooth puree of cauliflower for the base of this alfredo sauce. Just perfect over a bowl of pasta or zoodles.

Roasted Garlic Cauliflower Alfredo

Ingredients

• 1 head of garlic
• 1 tbsp olive oil
• 1 onion, chopped
• 2 heads cauliflower, stem removed, chopped
• 4 cups chicken stock
• 1 1/2 cups cheddar cheese, shredded
• 1/2 cup parmesan, grated
• 1 tsp garlic powder

Preheat oven to 425F. Using a knife, remove the top of the garlic head. Place the garlic head on top of
a sheet of aluminum foil. Drizzle the olive oil over the top of the garlic cloves. Season liberally with salt. Gather the foil around the garlic and loosely close. Place on a rack in the oven and roast for 30 minutes or until the garlic is soft and brown. Cool completely.

Add the onion, cauliflower, and stock to a large pot. Season with salt. Bring to boil, and reduce to simmer. Cook for 20 minutes or until the cauliflower is very soft. Remove from the heat and cool slightly.

Using either an immersion blender or standard blender, puree the cauliflower mixture until completely smooth. Squeeze the garlic cloves out of the bulb and into the cauliflower; blend until smooth. Return to the pot, and simmer over low heat on the stove. Add the cheeses. Stir until melted completely. Season with garlic powder. Add salt and pepper to taste.

Makes 8 cups

Notes from the Chef

-I'd encourage you to buy your cheddar by the block and shred at home; it makes for a more velvety sauce

-This also makes for a really delicious soup - rather than blending until completely smooth, leave a few pieces of the cooked cauliflower and serve with crusty bread