Make cream sauce as listed in our previous post on Healthy Alfredo Sauce:

1. Boil chicken broth. Add chopped cauliflower and spices. Cook 20 minutes until cauliflower is soft.
2. Remove from heat and allow mixture to cool (approximately 5-10 minutes).
3. Blend mixture in blender (Be CAREFUL! Hot liquid expands). Add cottage cheese, water and olive oil and blend again.
4. Return to pot to simmer on low for approximately 5 minutes.

While cream sauce is cooling:

1. Chop second cauliflower into small florets. Place small amounts at a time into the food processor to finely chop (use the pulse feature) into “rice”
2. Cut leeks into quarter-sized slivers and halve mushrooms
3. Coat skillet with cooking oil spray (we used avocado oil) and sauté leeks and mushrooms with a drizzle of white wine vinegar (1/4 tsp). Add sea salt, black pepper and garlic powder, making sure to stir often to prevent burning
4. If you haven’t already, place cream sauce back in sauce pan and simmer on low heat while sautéing vegetables
5. Once sautéed (leeks are translucent), add cauliflower “rice” to skillet with small portion (up to ½ cup) of cream mixture and simmer for two minutes
6. Gradually add the remaining creamy cauliflower sauce while stirring often
7. After adding all of the cream sauce, cover and let simmer on low-medium heat for 6 minutes. Check often to prevent burning.
8. Fold in ¾ cup of Sargento mild cheddar cheese (fine cut), simmer for two more minutes
9. Serve with ¼ cup sprinkled cheese on top and add sea salt if desired