So, I love all things involving cheese. It could be (is) the reason why I haven’t lost the last few pregnancy pounds.
I do not care for cauliflower. I’ll eat it if it comes in a veggie mix; but never, in my 27 years of life, have I ever purchased this pasty broccoli wannabe.
You see, last year I stumbled upon this wonderful website called Pinch of Yum. You might recall the Healthy Sweet Potato Skins I posted about last year from this site. Anyway, I basically stalk this blog and drool over the recipes and even pin a few (or like all of them) that I want to try. When Lindsay posted the recipe for this Creamy Cauliflower Sauce I was a little turned off…until I continued reading. She compared it to…Alfredo sauce. Gasp. So this is my adventure into Fake Alfredo Sauce land.
First step, gather ingredients and uninterested sous chef:
Then, saute your garlic and butter:
After that, cook your cauliflower:
Next, toss ingredients in blender and purée:
Then, guess what? You’re done. Eat up!
Here’s the recipe:
Creamy Cauliflower Sauce
Author: Pinch of Yum
Serves: makes about 5 cups
8 large cloves garlic, minced I cheated and used canned minced garlic.
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups vegetable broth or water I used 4 cups of chicken broth (because the store I was at didn’t have low sodium vegetable broth) and 2 cups of water.
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup milk (more to taste)
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 (browned or burnt garlic will taste bitter). 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 the blender. Add 1 cup vegetable broth or cooking 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.
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.
I hope you enjoy this recipe and I hope that you’ll visit Pinch of Yum for more tasty treats!