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Creamy Cauliflower Sauce
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Source: Pinch of Yum at http://pinchofyum.com/creamy-cauliflower-sauce
| Ingredients | |
| 8 large cloves | garlic, minced |
| 2 T | butter |
| 5-6 cups | cauliflower florets |
| 6-7 cups | vegetable broth or water |
| 1 tsp | salt (more to taste) |
| 1/2 tsp | pepper |
| 1/2 cup | milk (more to taste) |
Instructions
1. Garlic:Sautethemincedgarlicwiththebutterinalargenonstickskilletoverlow heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
2. Cauliflower:Bringthewaterorvegetablebrothtoaboilinalargepot.Addthecauliflowerandcook,covered,for7-10 minutes or until cauliflower is fork tender. Do not drain.
3. Puree:Useaslottedspoontotransferthecauliflowerpiecestotheblender.Add1cupvegetablebrothorcooking liquid, sauteed 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! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
Notes
I like to add a little bit of olive oil for the flavor and to help keep the sauce really smooth. Several other readers have
mentioned that they really liked the addition of Parmesan cheese as well.
Recipe by Pinch of Yum at http://pinchofyum.com/creamy-cauliflower-sauce
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