Recipe

		Cauliflower Alfredo
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

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.