This recipe is a great way to get more vegetables in your diet. The cauliflower makes the sauce creamy and rich without added butter or cream. This alfredo is wonderful added to whole wheat pasta, used in lasagna or even as a pizza sauce.
4 cups chicken or vegetable stock
4 cups water
1 medium cauliflower, cut into florets
½ Tbs. olive oil
4-6 large garlic cloves, minced
Freshly cracked black pepper, to taste
1 cup mozzarella cheese, shredded
1 cup parmesan cheese, grated
Salt to taste
Fill a large pot with 4 cups of stock and 4 cups of water. Bring to a boil. Add cauliflower florets, cover and cook for 10 minutes or until cauliflower is very tender.
Heat oil in small pan. Add garlic and saute until fragrant. Remove from stove.
Transfer cauliflower to a high speed blender or food processor using a slotted spoon. Add 1 cup of cooking liquid and blend or process until very smooth. Add 1 cup of mozzarella, 1 cup of parmesan, sauteed garlic and black pepper. Process again until smooth.
Top cooked whole wheat noodles with sauce.