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4 servings
20 min active time
30 min total time
5.0 (2 votes)
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Original
1.8 lbs chopped into medium pieces | |
4 with skins on | |
2 Tbsp | |
to taste | |
1 cup | |
2 Tbsp | |
3 oz | |
1 oz | |
16 oz |
Amount per serving
Daily %
Calories
711
36%
Total Fat
24 g
30%
Cholesterol
45 mg
15%
Sodium
356 mg
15%
Total Carbohydrates
101 g
37%
Fiber
8.0 g
28%
Total Sugar
11 g
Proteins
25 g
50%
Calcium
233 mg
18%
Iron
5.0 mg
28%
Potassium
1034 mg
22%
Vitamin D
0.78 mcg
4%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Preheat oven to 425 degrees F.
- 2Toss cauliflower florets and garlic cloves with olive oil, salt, and pepper. Place on cookie sheet. Bake for 15-20 mins to fragrant, knife easily cuts, and slightly brown on top.
- 3Meanwhile melt butter in sauce pan and prepare pasta of your choice.
- 4Remove from oven and place in blender with milk, peel the garlic cloves and put 2-3 in blender as well (discard rest). Puree.
- 5Place cauliflower mixture in saucepan and add cream cheese, stir until melted.
- 6Season with Parmesan, salt and pepper to taste.
- 7Serve sauce on past.
Published by Callan Curtis