Welcome back! You didn’t know this until now, but you are in the middle of the Cauliflower Trilogy! I am using one recipe (the cauliflower purée), modifying it (into this cauliflower sauce), and creating a new recipe (Creamy Spaghetti Squash with Sun-Dried Tomatoes, Mushrooms, and Spinach – coming very soon). Fun, right?
This cauliflower sauce is great in lots of dishes: healthy “Alfredo,” healthy creamy rice or quinoa, healthy creamy anything! I love to drown other vegetables with this sauce. It’s okay because it’s mainly just a vegetable too!
- 1 head cauliflower
- 4-6 garlic cloves, minced (depending on size)
- 1.5 Tbsp butter, unsalted
- 3 cups chicken or vegetable broth, low sodium
- 3 cups water
- 1 tsp salt
- 1 tsp black pepper
- ¼ to ⅓ cup milk
- Dill or parsley, chopped (optional)
- Wash and chop cauliflower (remove most of the stalks) and put in a large pot.
- Fill pot with 3 cups broth and 3 cups water. Bring to a boil and allow to boil for 7-10 minutes or until you can easily put a fork through the cauliflower.
- Meanwhile, melt the butter in a skillet over medium heat. Add the minced garlic and cook until it’s soft. Make sure the garlic doesn’t burn. Transfer the garlic and butter to a blender.
- Using a slotted spoon, transfer the cauliflower to the blender. Also add 1 cup of the cooking liquid to the blender. Add salt, pepper, and ¼ cup milk and blend for a minute or two until the sauce is very smooth. Add more milk or cooking liquid if you’d like a thinner sauce.
- Mix in chopped dill or parsley if it would complement the recipe that the sauce is for.