Cauliflower Cream Sauce
SERVES
5PREP TIME
00 minCOOK TIME
00 minIngredients
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
Directions
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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.
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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.
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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).
