My new favorite sauce right here. Creamy, flavorful, and healthy. Also, a great alternative for Alfredo sauce. Even cauliflower-haters love it. All you need is a blender or food processor, a pan, pot, and a slotted spoon.
When cooking, make extra so meals are one less thing to worry about during the week. It cuts stress and means there’s always something in the fridge to eat. This meal pairs well with so much, so make a bunch of sauce and have something easy, like veggies, rice, or pasta pre-cooked and ready in the fridge. This recipe makes 5 cups.
-8 large cloves garlic, minced
-2 tablespoons butter
-5-6 cups cauliflower florets
-6-7 cups vegetable broth or water
-1 teaspoon salt (more to taste)
-½ teaspoon pepper (more to taste)
-½ cup milk (more to taste)
1. Heat oil in pan. When pan is hot, add the garlic and cook a couple minutes until fragrant. Do not brown.
2. Meanwhile, bring broth or water to a boil. Add the cauliflower and cook, covered, for 7-10 minutes. When soft, remove cauliflower using a slotted spoon and place in a blender. Do not drain pot.
3. Add one cup hot water/broth, garlic, butter, salt, pepper, and milk. Blend or puree until smooth. Add more milk and broth to thicken. I like to add some olive oil and chopped parsley.
I recommend pouring the sauce over pasta, vegetables, or rice, but there are lots of possibilities! I found this recipe on Pinch of Yum and the author wrote a whole cookbook on her cauliflower sauce. Let me know what you think 🙂