Put florets in a sauce pan and put water enough to cover. Add one tsp of salt to the water. Bring to a full boil and boil till fork tender 4-6 minutes. Drain and set aside.
Directions for the Pumpkin Alfredo Sauce
In a large skillet add oil, onions and garlic over medium heat. Cook until onions are translucent for about 3-5 minutes. Add butter, pumpkin puree and almond milk. Blend in the skillet until puree is well incorporated.
Next add sage, pumpkin spice, allspice, nutmeg and nutritional yeast. Mix together well and add salt and black pepper. Stir in ingredients. Let simmer on low for 5 minutes. Add cauliflower florets to sauce and toss together. Serve and enjoy!
Notes
Make it vegan by using dairy free butter
If you are not dairy free, you are welcome to replace nutritional yeast with parmesan cheese.