OK folks, here is the second cauliflower recipe for this week, and it’s a good one! I loved this sauce because I was able to use it for many different dishes. One night we used it as a sauce over zucchini pasta, then I made a chicken and vegetable dish with it and for lunch I used it as a thick soup with veggies. This recipe will make about 5 cups of sauce, which should last you a couple of meals, so if you don’t want to eat it within the week you can freeze this sauce and it will still hold it’s constancy when it is defrosted.
Cauliflower Alfredo Sauce
- 8 large cloves garlic, minced
- 2 tablespoons butter (I use Kerrygold butter)
- 5-6 cups cauliflower florets
- 6-7 cups vegetable, chicken broth or water
- 1 teaspoon salt (more to taste)
- ½ teaspoon pepper (more to taste)
- ½ cup milk, (Milk of your choice – cow, almond or coconut)
- 1 tablespoon of olive oil (optional, if you want the added olive oil taste to the sauce)
- Sauté the minced garlic with the butter over low heat. Cook for several minutes or until the garlic is soft, but not browned. Remove from heat and set aside.
- Bring the water or broth to a boil in a large pot. Add the cauliflower and cook and cover for 10-12 minutes or until cauliflower is tender. Do not drain the water or both.
- Use a slotted spoon to transfer the cauliflower pieces to the blender.
- Add 1 cup of broth or cooking liquid, the 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. You may have to do this in batches depending on the size of your blender.
- Serve hot and ENJOY!