Cauliflower Cream Sauce




00 min


00 min


1 tbsp unsalted butter or extra virgin olive oil

2 cloves garlic, minced (2 tsp)

3 cups frozen cauliflower florets

1 ½ cups chicken bone broth or low-sodium vegetable broth

1 bay leaf

Fine sea salt and freshly ground black pepper


  1. Melt butter in a saucepan over medium-low heat. Add garlic; saute until fragrant, about 1 minute. Add cauliflower, broth and bay leaf. Raise heat to medium high and bring to a boil. Stir, reduce heat and simmer until cauliflower is heated through and very soft, about 10 to 15 minutes.

  2. Remove and discard bay leaf. Drain cauliflower, reserving broth. Transfer cauliflower and ½ cup broth to a blender or food processor; blend until very smooth (if using a standard blender, remove the inside plastic cap from the cover and cover with a kitchen towel when blending to allow steam to escape). Blend in more broth if needed to reach desired consistency. Taste and season with salt and pepper.

  3. To store, let cool completely, then cover and refrigerate for up to 3 days. Rewarm gently over low heat on the stove (add a little more broth if needed).

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