If you’ve ever been looking for a healthy substitute for thickened dairy sauces yet savory, I have just the right thing for you. Creamy cauliflower sauce with zero cream in it, CAN YOU BELIEVE THAT!?
Not only does the sauce tastes unbelievably savory and rich, it’s extremely easy to make. All you need is a pot to boil the cauliflower florets in until fork tender, a pan to sauté the garlic and a blender or a food processor to fully blend all the ingredients into perfection. And Voila! The garlicky, thick and velvety smooth sauce is ready.
Believe me when I say this sauce is a KEEPER. It’s super adaptable. Once you get a taste of it, you’ll have a hard time stopping yourself from putting it in about everything, from a creamy pasta dish to an indulgent dip for tortilla chips.
I’ve personally used it in plenty of recipes and it never failed to satisfy my expectations.
For example a delicious Healthy Fettuccini Alfredo that I dare you not to like,
Cauliflower Garlic Rice which is heavenly so, so, so good,
And guess what! Pizza! Yes that’s right a white Chicken Alfredo Pizza that consists of yummy whole wheat crust, this sauce, cheese, chicken and whatever toppings your heart desires.
Before we take a look at the recipe. I feel like I should make something clear for you skeptics out there. While I personally consider this sauce to be magical given it’s very similar in texture to milk or cream based sauces thickened with flour. It’s not going to taste exactly the same (well, actually it kind of does. At least for me and many others who said that even their most picky offspring loved it) because, you know, it’s made with cauliflower. So you can expect it to be a little bit cauliflower-y.
And creamly delish!
This creamy cauliflower sauce is MAGIC! It’s a perfect base for your favorite dishes (pasta, pizza, dip … and more!).
• 8 large gloves of garlic(minced)
• 2 tablespoons of 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)
1. Garlic: In a large nonstick skillet sauté the minced garlic with butter over low heat until tender and fragrant. Remove from heat and set aside.
2. Cauliflower: Bring the vegetable broth or water to boil. Add the cauliflower florets and cook, covered until fork tender (7-10 min). Do not drain.
3. Puree: Using a slotted spoon carefully transfer the cauliflower to a blender. Add 1 cup of cauliflower cooking liquid, sautéed garlic, salt, pepper and milk. Put the lid firmly in place and blend until the sauce is very smooth. Add more broth or milk depending on how thick you like the sauce. There you are your creamy garlicky velvety sauce is ready to serve.
NB: if the sauce starts to look dry, add few drops of water, milk or olive oil.