Creamy Cauliflower Sauce Recipe
Makes 5 cups
8 large cloves garlic, minced
2 tablespoons butter
1 medium cauliflower, roughly cut into florets
4 cups (32 ounces) vegetable broth
2 cups water
1/2 teaspoon salt
½ cup milk
ground black pepper (to taste)
In a small pan, melt butter and add garlic. Saute garlic over medium heat until translucent being sure to remove it from the heat before it browns (about five minutes).
Add cauliflower, vegetable broth, and water to a large stockpot and heat until boiling. Simmer about seven minutes until cauliflower is tender.
Remove cauliflower from stockpot with a slotted spoon and measure out 1 ½ cups of the stock and water mixture. Pour out the rest of the liquid from the pot. In a blender puree sautéed garlic, cauliflower, stock/water, and milk (this may take a few batches). Pour sauce back into stockpot and adjust seasonings. Heat until hot and pour over pasta, rice, eggs, and/or vegetables.
One cup is 95 calories, 5.5 g fat, 5.3 g saturated fat, 9.0 g carbohydrates, 4.0 g sugar, 4.2 g protein, 3.0 g fiber, 427 mg sodium, 3 SmartPts
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