Pinch of Yum, and Lindsay was expounding on the virtues of her cauliflower sauce in place of creamy, heavy pasta sauce. Huh? Whaaa? I had to make it. I mean, immediately! And I had a head of cauliflower in my fridge because I pretty much always do.
The second time I made it, I intended it as a pasta sauce and jazzed it
up with fresh basil and some Parmesan cheese. So, so good! This one is
definitely a keeper. And if you're not already reading Pinch of Yum, head on over there for more of Lindsay's great recipes and amazing foreign adventures. Enjoy!
(Minimally adapted from Pinch of Yum)
1 Head cauliflower, cut into florets
2 Tablespoons unsalted butter
4 Cloves garlic, minced
1/2 Cup low fat milk
2 Tablespoons chopped fresh basil
1/2 Cup Parmesan cheese, grated
Salt & pepper to taste
Working in batches, place the cooked cauliflower in a blender along with
one cup of the cooking liquid, the milk and the sauteed butter and
garlic. Blend until smooth. If the mixture is too thick, you can add a
bit more milk or more of the cooking liquid until you have your desired
consistency. Add the sauce to a pot along with the basil and cheese
and season to taste.