Cut the cauliflower florets off of the stem and put in the inner pot. Add the vegetable base, the cloves from one bulb of roasted garlic 1/2 tsp sea salt. Add in 1 cup of water and put the pressure cooker lid on and turn the valve to seal. Set the pressure on high for 10 minutes. Immediately release the pressure when the time is up.
Thaw and peel 1 pound of large shrimp. Make the zucchini noodles by using a spiralizer or veggie strip maker or cut by hand.
When the pressure is released, remove the lid. Use an immersion blender or regular blender, puree the cooked cauliflower until it is smooth
Add in 1/2 cup of grated Asiago cheese and 1/2 cup of heavy cream. Stir to combine and add shrimp. Mix the shrimp in. If your sauce has cooled too much, use the sear/ saute on medium low to heat it for a few minutes.
Place the zucchini noodles into a cake pan, sprinkle with salt and pepper, and spritz with oil. Place the rack in the low position in the Ninja Foodi over the cream sauce and place the pan on the rack. Close the TenderCrisp lid and set the Broil for 10 minutes. Check after 3-5 minutes and toss the zucchini noodles around and cook an additional 3-5 minutes until the zoodles are cooked to your desired tenderness.
Remove the rack with the pan. Give the shrimp alfredo a stir and the shrimp should be cooked and pink. If they need to cook longer, just close the lid or use the sear/ saute on low for a few minutes. Top with grated Parmesan or Asiago. Serve & Enjoy
Cut the top off of 1 bulb of Garlic and drizzle with olive oil. Wrap in foil and place on the rack in low or in the basket. Bake/Roast on 325 for 35 minutes. Remove and allow to cool
You can substitute chicken stock for the water and vegetable base