• 4 cups Spanish onions, diced ¼ inch dice
• 1 head cauliflower, cut in florets
• 1.5 cups cashews, raw
• 2 TBLS minced fresh garlic
• 1 cup white wine
• 2 qts chicken broth
• 1 TBLS fresh chopped thyme
• 2 TBLS olive oil
• 2 tsp salt
• 1 tsp cracked black pepper
• ½ tsp crushed red pepper flakes

1. In a large sauce pot, sauté onions and garlic in olive oil until translucent.
2. Deglaze with white wine and allow to cook for 2 minutes
3. Add chicken broth and bring to a simmer.
4. Add cauliflower florets.
5. Add cashews and simmer until cauliflower is completely tender.
6. Finish with fresh thyme, salt, pepper and crushed red pepper flakes.
7. Puree until VERY smooth.
8. Toss with your favorite pasta and enjoy.
9. Sauce can be made ahead of time and reheated when desired.

http://www.notyouraveragejoes.com/recipes/cauliflower-alfredo-sauce/