Category: Sides / Vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients
1 medium to large size head cauliflower washed and cut into small florets
5-8 cloves of garlic
1 ½ tablespoons olive oil
1 ¼ teaspoons kosher or sea salt plus a pinch, separated
½ – 1 teaspoon freshly ground black pepper
Additional water, milk, or vegetable stock, if needed
Instructions
- In a stockpot or large saucepan, cover the cauliflower florets with water over high heat. When it reaches boiling, put a lid on the pan and drop the heat to medium low.
- Simmer for 5 minutes or until the cauliflower is very tender.
- While the cauliflower is simmering, heat saucepan over medium heat with olive oil. Add garlic and cook the garlic until softened, stirring frequently. Don’t let it brown; lower the heat if necessary.
- Place the garlic into a blender. Add one cup of the cauliflower cooking liquid to the garlic pan, swirl it, and add to the blender, too.
- Drain the cauliflower and add to the blender. Put the lid firmly in place (and hold in place with a towel or oven mitt), and blend on HIGH until silky smooth. You can thin sauce with water, milk, or vegetable stock if needed. Season to taste with salt and pepper.
- Serve immediately over pasta, vegetables, or grain of your choice. Store in clean jars with tight fitting lids for storage in the refrigerator. You can divide into meal sized portions and freeze for later meals.
Recipe Source:
Lindamood, R. (2013). Cream Garlic Cauliflower Sauce. Foodie With Family. Retrieved from https://www.foodiewithfamily.com/creamy-garlic-cauliflower-sauce/