Plum Fabulous! Foods (@PlumFabulous)

I just picked the last of our cauliflower for the season yesterday. I love how versatile cauliflower is. I like to rice it and add it to several meals to add bulk and get my children to eat more of it. It's easy to hide it in oatmeal, soups, any casserole with ground beef, or even as a base for a pizza or breadsticks. But our favorite way to use it is in this skinny alfredo sauce. This is great with fettuccini pasta and chicken or in our favorite penne casserole recipe (subbing this alfredo sauce for the one in the recipe). I often will make a big batch of this with all the cauliflower from the end of the season that I need to process. It freezes well and makes for a quick dinner. Skinny Cauliflower Alfredo Sauce 1 lb roughly chopped cauliflower (about 6 cups) 2.5 cups chicken broth 1 t. onion powder 1 t. salt 2 t. coconut oil/lard/tallow 2 cloves garlic, minced 1/4 cup Parmesan cheese 1 ounce cream cheese (optional) Bring broth to a simmer and add cauliflower. Cover pot with lid and cook until tender, about 5-6 minutes. Drain cauliflower, reserving broth. Add cauliflower to a food processor or blender (preferred). Add onion powder and salt. Return pot to stove and heat oil. Add garlic and saute on medium-low 30-60 seconds. Add garlic and all of oil from the pan to the cauliflower. Add 1/4 cup reserved broth and both cheeses. Process until smooth. Add salt and liquid to taste and desired thickness.