Monday, September 15, 2014

Creamy Cauliflower Mac & Cheese

8 cloves garlic, minced or crushed
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup milk
1/2 cup grated parmesan cheese
1 tablespoon olive oil
1 pound dry macaroni pasta

In a medium skillet, sauté the garlic in the butter until soft and fragrant. Set aside. Cook pasta according to package directions and set aside. Meanwhile, bring the chicken broth to a boil, and add cauliflower. Reduce heat and simmer, covered, for 7-10 minutes, or until cauliflower is tender. Remove cauliflower to a blender using a slotted spoon, and add about one cup of the chicken broth cooking liquid. Add salt, pepper, butter and garlic and milk, and blend until smooth. Add parmesan cheese and olive oil, and blend until smooth. Toss the pasta with the hot sauce, and sprinkle with cheese if desired. 

**I've also used this sauce as an Alfredo sauce with penne and chicken and it's great!

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