1t coconut oil or butter
2 cloves garlic minced
350-450g cauliflower florets
½ t himalayan salt & black pepper
Using a small saucepan, saute the garlic in the oil/butter on a low heat for 3m.
Add water & cauliflower to pan & bring to boil.
Reduce to simmer & cover for 8-10m until cauli is very soft.
Transfer all to blender/food processor & season with salt & pepper.
Blend until creamy – be careful as blending hot liquids can cause the lid to blow off the blender due to steam pressure!
Adjust seasoning & serve over steamed or roasted vegetables or with fettucine for the traditional Alfredo.
Optional add ins: Freshly grated Parmesan or Pecorino, Sun dried tomatoes & spinach, Sauted mushrooms & roasted broccoli, Nutritional yeast