Chef Jason Hill teaches us how to make a low fat alfredo sauce. First, take a head of cauliflower and cut it in half, then cut all the florets out of the head. Now, place the cauliflower in rapidly boiling water until it's extremely tender. While this is cooking, melt 1 tbsp butter and Italian seasoning with minced garlic in a saucepan. Then, add in 1/2 c of cream and stir rapidly. Bring the mixture to a simmer for 1 minute, then add 1/2 c fresh grated parmesan cheese and let simmer for another minute. When the cauliflower is cooked enough to be mashed, drain it. Now, place it in a food processor with the sauce and mix together. After this, add in chicken stock until the sauce is creamy enough to your liking! Serve over fresh pasta and enjoy!