Cauliflower Alfredo Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			1 small head cauliflower (about 1 1/2 pounds), cut into 1-inch florets 6 cloves garlic, smashed and peeled 2 tablespoons unsalted butter 1 teaspoon kosher salt, plus more for the water 2 cups freshly grated parmesan cheese 1 pound pasta, such as strozzapreti Freshly ground black pepper, to serve olive oil, to serve
			Bring a large pot of water to a boil. Season it generously with salt. Add the cauliflower and garlic to the water and cook until very tender, about 10 minutes. Using a strainer pull cauliflower from the water, and add to a blender along with the butter and salt, keep water to boil pasta. Puree on high, scraping down the sides as needed, until very smooth, about 1 minute. Add the sauce to a large bowl. Cook the pasta until al dente in the same water used to cook cauliflower, about 1 minute less then package directions. Using a tongs and a pasta spider if needed, remove the pasta from the water to the bowl with the sauce. Sprinkle the bare pasta with the cheese. Add 1/2 cup of pasta water to the bowl and toss to coat the pasta, creating a sauce that is creamy and clings to the pasta. Add another 1/2 cup of pasta water as needed to create a sauce. Serve topped with freshly grated parmesan, freshly cracked black pepper and a drizzle of olive oil.