how to make creamy cauliflower sauce

This creamy cauliflower sauce is a hit. Perfect for pasta, pizza, or anything else you might want to cover in white cauliflower creamy deliciousness.

This. Sauce. I make it all the time. I use it in tons of recipes. I spoon-feed it to myself straight out of the blender.

So it’s only appropriate that I dedicate an entire post to my all-time favorite, super adaptable, absolutely totally delicious creamy cauliflower sauce. The garlic, butter, creamy cauliflower cooked to perfection all pureed up in that blender (or food processor, because you have a well stocked kitchen unlike me even though I blog about food, say what?) is just life changing.

I honestly have a hard time NOT putting it in every recipe that I make. If something seems to be lacking, this sauce just magically pops into my mind. Bing! Like, hey! maybe a little cauliflower sauce will help this recipe be amazing! Which is a great idea until things start to get out of control as is often the case in my brain, and somehow I find myself wondering if cauliflower sauce would be good in pumpkin bread. Gross. No, it wouldn’t. But maybe…

Too much, Lindsay. Too much.

how to make creamy cauliflower sauce

how to make creamy cauliflower sauce
how to make creamy cauliflower sauce

DESCRIPTION

This creamy cauliflower sauce is a hit! Perfect for pasta, pizza, or anything else you might want to cover in white cauliflower creamy deliciousness.


INGREDIENTS

  • 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)
  • 1/2 teaspoon pepper (more to taste)
  • 1/2 cup milk (more to taste)

INSTRUCTIONS

  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 (browned or burnt garlic will taste bitter). Remove from heat and set aside.
  2. 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.
  3. 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.

Food recipes from https://pinchofyum.com

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