Ingredients

• 1½ cups raw cauliflower
• ½ teaspoon salt
• 2 teaspoons garlic, minced
• 2 tablespoon non-dairy butter spread
• 1 cup almond milk
• ½ cup mozzarella-style non-dairy cheese
• ¼ parsley, finely chopped

Directions

1. Add all ingredients into a medium-sized heavy saucepan.  Bring to a complete boil, then cover and simmer 15 minutes or until the cauliflower is very tender.
2. Blend with either an immersion or regular blender.
3. Serve over cooked linguine, or elbow pasta (for mac and cheese), spaghetti squash, rice, or steamed veggies.
4. Makes about 2 cups, and it gets much thicker as it sits so may need some extra liquid

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