This cauliflower alfredo sauce is packed with great flavor and is very healthy and way lower in fat than traditional alfredo sauce.Visit my website: http://www.cooking-mexican-recipes.comMy Free Newsletter: http://www.cooking-mexican-recipes.com/food-ezine.htmlConnect with me on FACEBOOK yet? http://www.RobinInTheKitchen.comTWITTER: https://twitter.com/#!/Robin_Rockin Pinterest: http://www.pinterest.com/rockinrobin14/Google+: http://tinyurl.com/mkeeqoxInstagram: http://instagram.com/RockinRobinCooksCauliflower Alfredo Sauce With ShrimpIngredients:1 head cauliflower, cut into florets1/2 onion, diced about 1 cup4 cloves garlic, minced1 - 1 1/2 cups chicken broth, this will vary depending on thickness of sauce32 shrimp or as many as you want, deveined, shelled1 Tbsp. butter1/2 lemon12oz. gluten free pastaparmigiano reggiano, to grate over top1/4 cup fresh parsley, chopped for garnish1/3 of white wine, sauvignon blancsalt and pepper to taste2 cups broccoli cut into florets1 Tbsp. olive oilDirections:Place the cauliflower in a steamer and cook until fork tender. While that's cooking, add olive oil to a frying pan heated over medium high heat. Add the onion and saut for about 10 minutes, stirring frequently. Add the garlic and cook another 2 to 3 minutes. Set aside to cool.Once cauliflower is done, drain the water and let it cool for 5 minutes.Warm the chicken broth and place the following in your blender: the cauliflower, onion/garlic mixture, salt and pepper and enough chicken broth to make a smooth sauce. Add a little at a time and then blend.Cook up the pasta noodles and steam the broccoli. Time it so that everything is done at the same time.Heat the frying pan you used for the onions and add the wine to the pan over medium high heat. Add the butter and let this cook down for just a couple of minutes. Add the shrimp and cook for 2 minutes per side or until the shrimp is done (pink). Now to put it all together. Drain the noodles and add the sauce to the noodles and stir to combine. Add the cooked broccoli and stir to coat.To serve, plate the pasta/broccoli on a dish and top with the shrimp and pour the left over wine sauce over the top.Sprinkle the fresh chopped parsley over the top and grate some parmigiano reggiano over all.Enjoy!More Gluten Free recipes: http://bit.ly/1zRYkN6Thanks for watching and sharing!Rockin RobinP.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link: http://youtu.be/C8xkulMqnboMusic by Kevin MacLead http://incompetech.com/. License terms:http://creativecommons.org/licenses/by/3.0/http://creativecommons.org/licenses/by/3.0/legalcode