Mushroom Ravioli with Cauliflower Sauce

ingredients:
1/2 package of wonton wrappers
1 egg white (discard yolk)
1.5C of finely diced mushrooms 
1/2C shredded Parmesan cheese
1T butter
head of cauliflower, cut into plum-sized pieces
drizzle of olive oil
1/2C milk
1T salt
1t pepper
1t garlic powder
1/3C fresh herbs (whatever you have available, we had sage and oregano)
pinch of nutmeg 

directions:

• drizzle olive oil over cauliflower on a baking sheet
• bake at 450 for 30 minutes
• saute mushrooms in butter for 15 minutes
• remove from heat and combine with Parmesan cheese
• brush egg white onto edges of wonton wrapper
• place 1T of mushroom/cheese mixture into center
• fold in half and half again
• flip cauliflower and bake 10 more minutes
• drop ravioli in boiling water and cook for approximately 12 minutes
• remove cauliflower from oven and pour into food processor
• add salt, pepper, garlic, nutmeg, fresh herbs and milk
• puree and add more milk based on desired thickness
• combine ravioli with sauce and shave Parmesan cheese over
• serve