Ingredients:

• A cauliflower 
• 1/2 cup low-fat, low-sodium chicken broth 
• 1/2 small yellow onion 
• 2 tbsp minced garlic 
• 1 tsp garlic powder 
• A pinch of salt 
• Black pepper to taste 
• 2 tbsp chopped oil-free sun-dried tomatoes 
• 1 box of Protein fusilli

Preparation:

Steam cauliflower until tender. Sauté onions and garlic in a skillet with nonstick cooking spray. In a food processor, add cauliflower, chicken broth, roasted onions and garlic. Puree until creamy. Set aside. Cook pasta as directed, add sauce and garnish with basil and cherry tomatoes.