Cauliflower Alfredo Sauce

By drinkfairy

Ingredients

• 5 5 cloves 5 large cloves garlic, minced
• 5 5 cloves 5 large cloves garlic, minced
• 5 5 cloves 5 large cloves garlic, minced
• 1 1 1 tablespoons butter
• 1 1 1 tablespoons butter
• 1 1 1 tablespoons butter
• 5 5 5 cups cauliflower florets
• 5 5 5 cups cauliflower florets
• 5 5 5 cups cauliflower florets
• 6-7 6-7 6-7 cups vegetable broth or water
• 6-7 6-7 6-7 cups vegetable broth or water
• 6-7 6-7 6-7 cups vegetable broth or water
• 1 1 to teaspoon salt (more to taste)
• 1 1 to teaspoon salt (more to taste)
• 1 1 to teaspoon salt (more to taste)
• 1/2 1/2 to teaspoon pepper (more to taste)
• 1/2 1/2 to teaspoon pepper (more to taste)
• 1/2 1/2 to teaspoon pepper (more to taste)
• 1/2 1/2 to cup milk (more to taste)
• 1/2 1/2 to cup milk (more to taste)
• 1/2 1/2 to cup milk (more to taste)
• to cheese to taste
• to cheese to taste
• to cheese to taste

Details

Adapted from pinchofyum.com

Preparation

Step 1

Saute the garlic with the butter in a large nonstick skillet over low heat until the garlic is soft and fragrant. Boil the cauliflower in the water or broth for 7-10 minutes or until cauliflower is fork tender. Do not drain. Use a slotted spoon to transfer the cauliflower pieces to a blender or food processor. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes or until very smooth.