A creamy, dairy free sauce that's perfect over noodles or vegetables.
2 teaspoon olive oil or coconut oil
4 cloves garlic, minced
1 head of cauliflower, cut up into florets
2 cups water
1 teaspoon salt
black pepper to taste
1. Saute the minced garlic in the oil in a small saucepan over low heat. Allow to cook for a few minutes, until the garlic is tender and fragrant, but not browned.
2. Add 2 cups water to the saucepan along with the cauliflower and bring to a boil (the water will not cover the cauliflower...that's ok). Once boiling, reduce heat to simmer, cover the pot for 8-10 minutes until cauliflower is fork-tender and very soft.
3. Transfer the entire contents (I allowed mine to cool a bit) into a blender or food processer and season with salt and pepper. Process until very smooth and creamy. (Always be careful when blending hot liquids-the steam pressure can blow the lid off your blender!)
4. Season with additional salt and pepper if desired and serve hot.
Notes: Keep in mind that this sauce will need additional salt if served over pasta or steamed vegetables as the flavor will get diluted. (This is a note from the original author. As I'm not a big salt person, I didn't add extra).
After making this the first time, I thought adding some parsley in would be a nice touch. I'll try that next time.