(from pinchofyum.com)
I found this on Pinterest and just HAD to share. Think of it as a super versatile, creamy, delicious Alfredo sauce. Lindsay on pinchofyum.com has so many other recipes that she uses this sauce with, so make sure to check her out!
So, I forgot to take a picture of the final product, because I couldn't wait to eat it, so just bear with me.
I made this with roasted spaghetti squash and stir-fried eggplant, and topped it with tilapia with my favorite spices. I also blended the spices in with the sauce, because I LOVE spicy.
Makes about 5 cups.
INGREDIENTS
- 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)
- 1/2 teaspoon pepper (more to taste)
- 1/2 cup milk (more to taste)
Spice blend:
- 1 tbsp paprika
- 1 tbsp sea salt
- 1 tbsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried thyme
- 1 tsp freshly ground black pepper
- 1 tsp cayenne pepper (if you like it spicy, use more)
INSTRUCTIONS
- Garlic: Sauté 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.
- 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.
- Purée: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sautéed garlic/butter, salt, pepper, spice blend, and milk. Blend or purée 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. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil (which adds great flavor).
**Serving size is 1/2 cup.
Add to pasta, spaghetti squash, or rice! Or whatever you can think of...
