It's a creamy cauliflower sauce that looks amazingly rich and tasty! I hope it will inspire you to celebrate Meatless Monday and enjoy a vegetarian dinner.
You could even tweak the recipe slightly by using olive oil instead of butter and almond or coconut milk instead of the cow's milk for a vegan version of this sauce. I can't wait to try it as a healthy alternative to alfredo sauce.
Image from Pinch of Yum.
Creamy Cauliflower Sauce
Author: Pinch of Yum Makes about 5 cups
8 large cloves garlic, minced 2 tablespoons butter (olive oil to make it vegan)
5-6 cups cauliflower florets 6-7 cups vegetable broth or water
1 teaspoon salt (more to taste) ½ teaspoon pepper (more to taste)
½ cup milk (more to taste) or alternative milk to make it vegan
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.