Categories: Dinner, Sauce

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 1 shallot, minced
• 1 medium head cauliflower, chopped
• 2 vegetable bouillon cubes
• 2/3 cup shredded Parmesan cheese, plus additional for garnish
• 1/4 teaspoon crushed red pepper flakes

Directions

1. In a Dutch oven, heat oil over medium-high heat. Add garlic and shallot; cook and stir until fragrant, 1-2 minutes.

2. Add cauliflower, 4 cups water and bouillon; bring to a boil.

3. Cook, covered, until tender, 5-6 minutes. Drain; cool slightly.

4. Transfer to a food processor; add 2/3 cup Parmesan and pepper flakes. Process until pureed smooth.

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