Creamy Cauliflower Sauce
- 8 large garlic cloves, minced
- 2 Tbsp butter
- 5-6 cups cauliflower florets
- 6-7 cups vegetable broth or water
- 1 tsp salt (more to taste)
- 1/2 tsp pepper (more to taste)
- 1/2 cup milk (more to taste, can use unflavored almond/soy/rice milk)
Garlic: saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned. Remove from heat and set aside.
Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
Puree: Use a slotted spoon to transfer the cauliflower pieces to a food processor or blender. Add 1 cup vegetable broth or cooking liquid, sautéed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce to be. You may have to do this in batches depending on the size of your food processor/blender. Serve hot. If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
Use as a pasta/pizza sauce or add to rice.
Nutrients Per Serving
- Calories: 52
- Protein: 2 g
- Fat: 3 g
- Carbohydrate: 7 g
- Fiber: 2 g
- Sodium: 588 mg
- Potassium: 212 mg
- Phosphorus: 43 mg