Alfredo sauce made with cauliflower (and love)
Heat pan over medium heat with olive oil. Add chopped onion and garlic to the pan and sauté until the onions are tender - approximately 2 minutes. Remove from the heat and set aside.
Add water or broth to a large pot, with a dash of salt. Bring to a boil, then add cauliflower to the pot. Cook, uncovered for 10 minutes, or until cauliflower is tender (you should be able to pierce a fork through the cauliflower with no resistance). Transfer cauliflower to a blender with a slotted spoon - be sure to reserve water/broth that you used to cook the cauliflower.
Add garlic/onion mixture, non-dairy milk and gradually add 3/4 cup of cauliflower water to the blender. Blend on high until smooth. If the sauce is too thick, add additional water.
Pour sauce into a skillet and season with salt, pepper, chili powder, and a tash of cumin.
Add pasta, rice, farro or your preferred grain with cooked vegetables of your choice. We like to add to penne or fettucine, with cooked mushrooms, peppers, and brocolli.