Cooked rigatoni, penne, corkscrew pasta, etc.
A handful of organic spinach leaves
Modified from the Forks Over Knives cookbook
1/2 head of cauliflower, about 3.5 cups, chopped
3 cloves garlic, chopped
1/2 onion, chopped
2 teaspoons oil
1/2 teaspoon oregano
1/2 teaspoon nutmeg
1/2 cup almond milk
1 teaspoon salt or to taste
Put the chopped cauliflower in a pot full of water and bring to a boil on the stove top. As soon as it starts to boil, turn down the heat to medium and allow it to simmer for 10-15 minutes. Once the cauliflower is tender, strain it completely and put it into a blender. Meanwhile, fry the chopped garlic and onion until they are fragrant, about a minute, over medium-high heat. Add oregano and nutmeg and stir.
Scrape the onion garlic mixture into the blender and add almond milk. Blend until totally pureed into a smooth, creamy sauce. I used my Vitamix on the Sauce setting.
Serve the sauce over noodles or use it as a dip, it is yummy, decadent, and flavorful just like Alfredo sauce minus the cow suffering and gas pain and it is very low calorie/low fat!!