Creamy Cauliflower "Alfredo" Sauce

September 24, 2013 Lindsay

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They tell me it's fall, but I would hardly know because I haven't been apple picking or Halloween candy sneaking to prove it. But the temperature is dropping and the pool is closed, so I suppose it's time to get ready for winter by eating food that is a bit heartier and will stick to my ribs (as though I will be hibernating or something! Really, Lindsay?). This sauce is perfect for trying to find the fine line between hearty and healthy. Even if it sounds odd on the surface, you really need to try it.

Jake was originally skeptical, but as soon as he tasted it he was on board. It's really good, I promise. Of course, you can taste the cauliflower, but it's also cheesy and creamy. And while you would think of the cheese and the cream as the redeeming qualities that save an otherwise bland puree, they actually partner with the cauliflower well. Jake even took leftovers in his lunch, and based on the fact that there are no credit card charges indicating that he went out to lunch that day, I'd say he actually ate it! (He doesn't carry cash, making him no fun for a mugger AND making him pretty exclusively a CC lunch buyer when his awesome job isn't feeding him for free.) Lily, not surprisingly, wasn't willing to touch the noodles. I really hope this is just a stage. She only tries new foods if I pack them in her lunch. Her teachers have magical powers that force her to follow directions. I need to corner them and find out what they have on her that I can leverage as well!

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Creamy Cauliflower "Alfredo" Sauce

8 large cloves garlic, minced 2 tablespoons butter 2 tablespoons extra virgin olive oil 1 medium-to-large head of cauliflower 6 cups vegetable broth 2 teaspoons salt (more to taste) ½ teaspoon pepper (more to taste) ~1 cup milk (the bigger the head of cauliflower, the more you will need) 1/2 cup Parmesan cheese

Melt the butter and olive oil over low heat. Add the garlic and sauté until it is soft and fragrant but not browned and put the whole mixture into a large blender. Bring the vegetable broth to a boil in a large pot. Lower the temperature to medium-low and cook the cauliflower, covered, until the cauliflower is fork tender (about 7 minutes). Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup of the cooking liquid, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk if you need to thin the sauce. Add the parmesan and blend. Serve hot on pasta, rice, vegetables, etc.

Source: Adapted from Pinch of Yum