This sauce was so delicious. It’s creamy and luscious. Granted, yes, it tastes like cauliflower (who would have thought?). But as a cauliflower lover, this was not a problem at all. It makes a nice, healthy, substitute for an alfredo (or some other milk and flour based) sauce. I imagine you could use this in any number of ways, but I boiled some pasta and broccoli florets and smothered them with this sauce.
This recipe comes from Pinch of Yum. She also has an ecookbook about healthy cauliflower sauce recipes that’s slated to drop soon! Keep an eye out!
- 2 tbs butter
- 8 large cloves of garlic, minced
- 5-6 cups cauliflower florets
- 6-7 cups vegetable broth or water
- 1 tbs olive oil
- salt and pepper, to taste
- 1/2 cup milk (or more, depending on desired texture)
- parmesan cheese, to taste
- zest and juice of 1-2 lemons
Melt the butter in a small skillet over low heat. Cook the minced garlic in the butter until it’s very fragrant, being careful not to let it burn or brown. Set the pan aside.
Bring the water or broth to a boil. Add the cauliflower, and boil until fork tender. Don’t drain the pot.
Transfer the cauliflower from the pot to a blender using a slotted spoon. Add the butter and garlic, salt and pepper, olive oil, milk, parmesan cheese, and 1 cup of the water/broth that the cauliflower was cooked in.
Blend for a few minutes, until the sauce is very smooth. If it’s dry or too thick, add a bit more milk, water, or broth.
Taste and adjust seasonings as necessary.