Cauliflower Alfred sauce

Yields: 4-4.5 cups sauce

2 Tablespoons Olive Oil
3-4 garlic cloves, chopped
1 large cauliflower head, cut into florets
7 cups vegetable or chicken broth
1/2 Cup skim milk
1/3 Cup Grated Parmesan
Salt and pepper to taste

In a medium saucepan, sauté chopped garlic in olive oil on low heat until garlic becomes soft but not overly browned. Set aside.

Bring 7 cups broth to a boil in a large pot. Add cauliflower florets, cover, and let cook on Medium Heat for 10 minutes until soft. Do not drain the pot but remove from heat and let sit for 3 minutes.

Transfer the cauliflower florets into a blender. Then add 1 cup vegetable broth from the large pot. Then add milk, sautéed garlic, parmesan, salt, and pepper. Blend until smooth. Adding additional broth or milk will thin the sauce. Serve hot, you may need to transfer to saucepan to reheat.

Serve over whole-wheat pasta.  (Picture shown with cracked pepper, chopped tomatoes, grilled chicken and steamed asparagus)

Nutrition Information:
2/3 Cup serving: 76 calories, 5 g protein