Fat Free Roasted Garlic Cauliflower Alfredo Sauce with Fresh Basil

Serves 5

5 mins prep

55 mins cook

60 mins total

Fat free, protein, veggie filled and tastes amazing? Meet your new go-to Alfredo sauce! Pour it over pasta or use it in lasagna, this light and creamy sauce goes with just about anything.

2 servings

2 ⅖large cloves fresh garlic

1heads cauliflower5 inches in diameter

⅖ cupgarbanzo beans or white beansoptional for added protein and creaminess

⅖ cupveggie brothnon tomato based, low sodium if needed

Himalayan pink salt to taste

⅖ cupfresh basilsliced into shreds

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Peel garlic and mix with a splash of veggie broth and some salt. Wrap in tin foil, and/or parchment and roast at 400°F (200°C) for 20-25 minutes until garlic is browning and looks caramelized.
Wash and boil, steam or roast cauliflower until really tender, breaks apart when forked. About 20-30 minutes. Roasting it gives a deeper flavor. If roasting you can use a drizzle of oil or veggie broth.
When garlic and cauliflower are done, put them in a high speed blender along with the rest of the ingredients, except for the basil. Blend on high until creamy and smooth.
At this point you can add some of the fresh basil into the blender and pulse it in for that fresh basil layer of flavor. Or you can leave it out and only put some basil on the top. We tried both ways and both were great!