We love cauliflower and it appears on our dinner menu pretty often. Raw, steamed, roasted, mashed...we'll happily eat it in any form. But cauliflower sauce? I'd never heard of that. The other day, though, I was reading one of my favorite blogs, 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 and 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.