There are some things in life that seem too good to be true:
Bananas that taste exactly like ice cream. Amazon Prime. The 3 for $1 buckets at Target. Or that week in college where something went wrong and we somehow got free cable.
And now, add Pinch of Yum’s Creamy Cauliflower Sauce to the list.
(I really think that I should just be a Pinch of Yum promoter with as many recipes of hers that I’ve made. But they’re all just so dang good!)
As a self-proclaimed lover of pasta and all things heavenly carb, let’s take a moment to appreciate the fact that I made a white creamy sauce that was made mostly out of a vegetable and broth and didn’t even bat an eye.
Baby steps, y’all.
This “alfredo” sauce involved only 7 ingredients: minced garlic, 2 tbsp butter, cauliflower, vegetable broth or water, salt, pepper, and milk. The garlic is roasted in the butter, the cauliflower is boiled in the broth, and all the ingredients are combined and blended until smooth. It’s that easy!
We served ours with fresh fettuccine, baked chicken, and steamed broccoli, but I could see us using this for a lot of dishes – a dipping sauce, a lasagna, even with rice!
- 8 large cloves garlic, minced
- 2 tablespoons butter
- 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)
- 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 added 1/2 cup of freshly grated parmesan and 2 tbsp olive oil to the blended sauce!