Ingredients

• 1 pack of Roma Pasta Spaghetti
• 1 head of cauliflower
• 7 cups of water
• 1 vegetable bouillon cube (optional)
• 2 tablespoons of butter
• 3 teaspoons of chopped garlic
• 1 teaspoon of salt
• ½ teaspoon of black pepper
• 1 pinch of cayenne pepper
• ½ cup of milk
• 1 cup of grated parmesan

Preparation

1. Combine the water and the bouillon cube in a pot, set at high heat until it boils, then cook the cauliflower for 7 minutes.
2. Melt the butter on a pan to stir-fry the garlic for 30 seconds.
3. Put the cauliflower and bit of the water from the pot in the blender and add the garlic butter, salt, both peppers and the milk. Blend it all for 30 seconds until it gets creamy.
4. Cook the pasta following the instructions on the package.
5. Pour the alfredo sauce on the pan used to cook the garlic and set it at low heat. Add the parmesan and stir until the cheese melts.
6. Serve a portion of pasta with some alfredo sauce on top. Enjoy!