Cauliflower Alfredo

Makes about 4 servings, serving size: 1 1/2 cups

Ingredients

1 tbsp flour
1 cup chicken broth
2 cups cauliflower, chopped
3 garlic cloves, minced
2/3 cup milk
1 1/2 tbsp olive oil
1 tsp black pepper
1 tsp lemon juice
1 tsp salt
1/2 cup Parmesan cheese, divided
8 oz noodles
Other toppings

Directions

1. Place flour in a unheated large saucepan and gradually whisk in stock.
2. Bring to boil over medium-heat and cook 2 minutes or until thick, stirring constantly.
3. Add cauliflower and garlic then bring to boil. Cook 15 minutes or until cauliflower is very tender.
4. Drain cauliflower but keep juice. Place cauliflower in a blender along with add milk, olive oil, pepper, juice, salt, and 1/4 cup parmesan cheese and process until smooth. Blend in some of the juice until it reaches your desired consistency.
5. Prepare noodles and other toppings for your alfredo.
6. Assemble your dish by tossing noodles, sauce, and other toppings. Sprinkle with remaining cheese and serve immediately.

Adapted from Cauliflower Alfredo in Cooking Light April 2016