Pasta "Alfredo"

Again, this is not a real alfredo recipe. Dairy and I do not get along well, but that doesn't mean I stop looking for delicious alternatives. And this is *miles* better than my previous attempt.

Mats:
1 lb spiral pasta - I used cavateppi
1 head cauliflower, florets removed from stem
1 onion, cut into 1-inch chunks
5 cloves garlic, peeled
2 Tbsp olive oil
2c almond milk
Optional tasty add-ins - I used sun-dried tomatoes and kalamata olives

How-To
Heat oven to 425. In a baking dish, toss the cauliflower florets, chopped onion and WHOLE garlic cloves in the oil. Bake for 30 minutes, stirring every 10 minutes or so, or until the cauliflower is easily pierced with a fork.

When the veggies are done, blend with the almond milk in a food processor. You'll probably need to do it in two batches unless you have a really big machine. You want a very smooth consistency. If it's too chunky, add a bit more milk until you have a thick, but smooth, almost-paste.

While the sauce is processing, heat a big pot of water until boiling, then cook the pasta according to package directions. Drain and pour into a big bowl.

Add the sauce and any add-ins to the pasta and stir