image and another version of this recipe here
A friend posted this recipe online, and I had to try it. Scott didn't care for how garlicy it was, but I did. I'll half the garlic for him next time. I'd also added cooked chicken and steamed summer squash, and served it over fettucini noodles.
Cauliflower Sauce
Tastes like alfredo sauce with only 50 calories in 1/2 cup instead of 500 calories in 1/2 cup Alfredo
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)
1 tablespoon Olive Oil
Garlic: Saute 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.
Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree 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.
by Dee, wife of Barbara's son Scott
