DIRECTIONS:
1. Cook the pasta according to package instructions. Reserve ½ cup of the cooking water, then strain the pasta.
2. Heat the margarine in a large skillet with deep sides over medium heat. When the margarine foams, add the garlic. Cook until garlic is fragrant, but not brown. Add flour and cook 4-5 minutes, mashing the flour into margarine until it forms a smooth paste.
3. Add ¼ cup of the milk at a time and whisk constantly until the milk is absorbed and a creamy sauce starts to form. Once all the milk is incorporated, bring sauce to a slow boil, whisking 1 minute more.
4. Stir in the cheese, cauliflower puree, and Parmesan, mixing until smooth, about 1-2 mins. Add the salt, pepper, paprika, and pasta. Toss to coat.
Copy and paste this URL into your WordPress site to embed
Copy and paste this code into your site to embed