Roasted Garlic Cauliflower Alfredo

Prep time: 5 min
Cook time: 30 min

Ingredients

• 1/2 head cauliflower, rough cut into cubes

• 1/2 bulb of garlic sliced in half, keep skins on

• 2 medium potatoes, rough cut into cubes

• oat milk

• 1 tblsp nutritional yeast

Instructions

1. Preheat oven 180 degrees.

2. Steam potatoes in steamer until soft.

3. Rough chop cauliflower. Dump cauliflower and garlic cloves onto sheet ray and drizzle olive oil. Toss to mix.

4. Bake in oven for 20 minutes, till edges are tiny tiny bit browned.

5. Squeeze garlic cloves out. Set aside to cool.

6. Add baked goodies and potatoes into blender with nutritional yeast and just enough milk to help the blender not die. Blend till smooth.

7. Ready to eat: Add splash of cream / milk / water / stock to puree and then add to cooked pasta. The sauce should just coat the pasta!

Notes

• Freezer meal - recommend freezing at step 6 as a concentrate. About 1/2 cup of puree per meal per person, makes approximately 5 freezer meals. Add more cream / milk / water / stock when cooking.

• Cheat - can also use puree as soup, or a cream sauce for other dishes