This is a delicious healthy version of alfredo. It's not going to take the place of real alfredo, but it was quite tasty. Kudos to Ashlee at A Year in the Kitchen for coming up with this. Note: This dish was not as good warmed up the next day (in my opinion), so next time I won't make enough for leftovers. But it was great the first night.
whole wheat rotini
1/2 head of cauliflower florets
2 c. vegetable stock
1/3 cup skim milk
1/2 cup parmesan cheese
Salt and pepper to taste
Crushed red pepper flake
1. Boil pasta, drain and set aside.
2. In a medium sized pot, bring vegetable stock to a boil.