Will hoey

[peachachecha]

This is just wonderful and so easy to make. Hope you all enjoy it.

 

Creamy Cauliflower Sauce

 

8 large cloves garlic, minced

2 tablespoons butter

5-6 cups cauliflower florets (I used a large cauliflower, you can adjust the liquid to size you use)

6-7 cups vegetable broth, chicken broth or water

1 teaspoon of salt (more or less to taste)

1/2 teaspoon pepper (more or less to taste)

1/2 cup milk

 

1.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

2. Cauliflower. Bring the water or broth to a boil in a large pot. Add the cauliflower and cook, covered for 7-10 minutes or until the cauliflower is fork tender. Do not drain.

3. Puree. Use a slotted spoon tio transfer the cauliflower pieces to the blender. Add 1/2 to 1 cup cooking liquid, sautéed garlic, salt, pepper and milk. Blend or puree for several minutes until the sauce is very smooth, adding more cooking liquid or milk depending on how thick you want the sauce. Serve hot. If the sauce starts to look dry, add a few drops of water, milk, or olive oil.

 

Notes: the author stated she adds a bit of olive oil for the flavor and to help keep the sauce really smooth. Several other readers have mentioned that they really liked to add parmesan cheese as well.

[patsylabrador]

That sounds delicious and I just happen to have a cauliflower in the fridge.