This is awesome! I had originally intended to post this on Friday, aka national fettuccini alfredo day (I love every holiday), but made an amateur mistake and it got gross. It’s cool to make this totally vegan and substitute the milk for soy or almond milk, but make sure it’s not vanilla flavored (it’s awful) and I had to throw out the whole batch.
It would go awesome on pasta, in rice with veggies, as a pizza sauce (chicken alfredo pizza please!), in mashed potatoes, in soup– simply put, I want to add it to everything and it takes straight willpower to stop myself from eating all 4-5 cups out of the food processor as I spoon-feed it to myself “for a taste.”
What You’ll Need:
8 large cloves garlic, minced
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups water
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup milk (more to taste)
Let’s Get Cooking:
1. 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.
2. Cauliflower: 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.
3. Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender or food processor. Add 1 cup of the cauliflower water, sautéed 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.