Cauliflower Cream Sauce

1. Preheat oven to 375F

2. Place cauliflower, shallots, garlic, and olive oil in a mixing bowl and toss together. Season with sea salt and pepper.

3. Spread mixture onto a baking sheet and roast for 30-40 minutes or until florets are tender, stirring occasionally.

4. Pick out garlic cloves, remove peels, and discard. Add roasted garlic back to mixture.

5. Pour mixture and remaining ingredients into a blender, season with sea salt and pepper, and puree until smooth, 2-3 minutes.

6. Pour puree into saucepan and simmer for 5 minutes. Adjust seasonings and toss together with spaghetti squash.