Every so often I see a recipe or idea trending on food blogs turning up again and again. I have seen several variations of this cauliflower based sauce on several food blogs. I have made it a few times and every time I can’t believe how decadent and delicious it is AND so good for you. So, here it is now, with my tweaks, on Red Wagon’s blog.
Before we get to the recipe let’s talk about Cauliflower. Cauliflower is over looked and underrated. Did you know that cauliflower is packed full of all the B vitamins, loaded with antioxidants and also contains carotenoids, and phytonutrients? Look here http://www.trueactivist.com/7-health-benefits-of-cauliflower-and-mashed-cauliflower-recipe for more nutritional information.
This is one of those recipes that you can add to or keep simple. You can make it vegan, or add cheese or chickens stock. My daughter soaks cashews overnight and blends them into the sauce for added richness and protein. I like the sauce on pasta, almost like an Alfredo sauce, or with rice or even on pizza. It’s rich but not overly so. Most recipes I have seen for this cauliflower sauce on the Internet use milk, but I left it out and added nutritional yeast. Use what you like and what you know and I think you will be very happy with the result. Seriously you guys, you should make this.
The two basic ingredients are cauliflower and garlic.
Look at that beautiful garlic Red Wagon is harvesting right now. This garlic is fresh, meaning it isn’t cured/dried, and won’t store very long. It also means it is very mild and tender.
See the skins on the cloves aren’t papery, they are still moist and tender. I used the whole clove. You might need to dial back the garlic if the garlic you have is strong.
Here is my take on Cauliflower and Garlic Sauce.
- 1 whole garlic bulb, minced
- 2 tablespoons oil. I used olive oil
- 5-6 cups cauliflower use the stems and all.
- 2 cups water
- salt and pepper
- ½ cup milk (optional) Sometimes I use milk, usually I don’t. I sometimes grate a little Parmesan cheese on at the end and that is nice.
- 1/3 cup nutritional yeast, optional but really good
- a squeeze of lemon to finish
- Bring the water 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, you will use some of the water to thin the sauce.
- Saute the minced garlic and oil 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.
- Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup cooking liquid, sauteed garlic, salt, pepper, and milk if using. Blend or puree for several minutes until the sauce is very smooth, adding more cooking liquid or milk depending on how thick you want the sauce.
Here are some photos I took making the sauce. I really hope you try this delicious, healthy, satisfying dish.
Nice post, nice tips as well :)
Is the recipe listed somewhere in the blog. Or is it (awesome) photo clues only. Or has my browser failed me again.
The recipe is posted. If you can’t see it I can email you. PM me if you need it sent. Thanks for reading the blog and commenting!
OK. It’s fixed. The recipe is there now.
Awesome! Simply awesome! :)
Looks beautiful! I will try this on Cappello’s almond flour linguini (available at Whole Foods and Natural Grocers/Vitamin Cottage–$1 less per package than WF). I often substitute coconut milk for dairy. Sprouts sells a variety that is just the right thickness.
Sounds great Rachel. Let us know how it turns out. It will be very sweet with coconut milk, maybe put a Thai twist on your sauce or use more than a little lemon to finish. THanks for the comments.