This recipe is from Lindsay at www.pinchofyum.com.
Get ready to freak your face off because this sauce is spectacular. I’m so happy I stumbled on Lindsay’s blog because this sauce is my new go-to. She puts it on a array of dishes from pasta to rice. I personally see this going VERY well on top of chicken fried steak.
Cauliflower is amazing because it blends so well with everything. You can literally make ENDLESS amounts of recipes with it. Cauliflower is also a mega bitch because it’s messy as shit to prepare. The little cauliflower bits reek havoc on my kitchen floor every time I prepare something with it. But I promise this recipe will make all the cauliflower trouble/mess worth it in the end.
This sauce also freezes really well. We made Lindsay’s Healthy Fettuccine Alfredo last week (which I will post too) and didn’t need to use all the sauce. I don’t think the sauce would be great if you leave it in the freezer for months on end, so next week we will prepare another dish featuring it.
This dish can easily be vegan if you substitute soy for regular milk and olive oil (or coconut oil) for the butter.
Ingredients
Makes about 5 cups
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)
Directions
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 (*see my note below). 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.
4. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
*Note, my blender is VERY small so I could not blend everything together without doing it in a crazy amount of batches. I decided to just blend the cauliflower, garlic and some broth, a little at a time. I would empty the puree into another bowl. Once all of the cauliflower was pureed, I put it all back into the pot. I then slowly added the remaining broth, milk, and salt and pepper (to taste). It turned out deliciously 
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