Creamy Cheesy Cauliflower Alfredo

Have you seen all of the recipes for cauliflower Alfredo sauce?  Have you thought it sounded gross?  Have you wondered if it was good?  Me too.

 This is the 2nd time I've made an Alfredo using cauliflower.  This is the 2nd time my kids have eaten it and thought it was the greatest pasta ever.  My kids HATE cauliflower!  So, yes, it is good.  Yes, it works. And yes, you should make it.  But I warn you, you will not like restaurant Alfredo any more.  You will look at the grease as it separates from the cheese and taste the blandness and you will be disappointed.  You will want the cauliflower Alfredo. 

This stuff reheats like a dream.  There is no separation.  This freezes and reheats.  It covers pasta, pizza crust, and can be used as a fondue of sorts for your favorite veggies.  It is creamy, and cheesy and really tastes better than it's 1100 calorie counterpart.  And the best part- it is easy! 

Creamy Cheesy Cauliflower Alfredo

1 head Cauliflower
2 cups water
2 chicken bouillon cubes
1 8oz package of  neufchatel cheese (you can use cream cheese but this has 1/3 the calories and the same flavor)
2 slices Swiss Cheese
1/4 c. Parmesan Cheese
1/4 Onion
1 Tsp. minced garlic
1-2 Tbl. Olive Oil
dash nutmeg
1 tsp. parsley
2 dashes Thyme
1/2 tsp white pepper (optional)

Clean and cut the cauliflower.  Then boil it in the water and bouillon cubes until soft. Carefully add to blender and starting on the lowest setting blend until smooth.  Set aside.  Saute onion and garlic in olive oil.  When just starting to turn translucent, add to blender and blend.  Return mixture to pan and heat on medium low.  Add the Swiss and Parmesan cheeses and stir until melted.  Add the nutmeg, parsley and thyme. (Pepper also if you are using it.)

Serve over whole wheat pasta.

How easy is that?  Let me know what you think of it.