You won’t believe this is cauliflower. I promise. Seriously.
- 1 bulb garlic
- 1 tsp olive oil
- ½ tsp salt
- 1 head cauliflower, stalk and leaves removed
- 2 cups low-sodium vegetable (or chicken) broth
- 2 tbsp butter, cubed
- ¼ cup heavy cream
- ¼ cup parmesan cheese
- Nutmeg and black pepper to taste
Cut end off garlic bulb; drizzle with oil and sprinke with salt. Wrap in aluminum foil place on baking sheet or pie pan, and roast in oven on 350 for 45 minutes. When done, open top of foil and allow to cool. While waiting, break or cut cauliflower into florets and rough pieces and put in pot with broth and ½ tsp salt. Cook on medium until very soft. Pour entire contents into blender or food processor; squeeze roasted garlic out of bulb into blender. Stir in butter; add cream, cheese, nutmeg, and pepper and blend again until smooth. Serve over pasta, rice, meats, or vegetables as desired.
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