6 cloves garlic (cooked ) or 3 teaspoons of garlic basil
(optional mushrooms)
Instructions
In a pot add cauliflower and veggie stock. Boil
for 15 minutes until fork tender. do not drain the
stock. using a slotted spoon transfer cooked
cauliflower into blender or food processor
add 1 cup of veggie stock, milk, butter,
seasonings, lemon juice, and roasted garlic, into
blender/processor. blend high til smooth
transfer sauce into pot and simmer on low heat.
cook pasta as instructed. (optional- saute
mushrooms in pan)
add to pan to warm up and stir in pasta
Originally Submitted
2/4/2021
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