|Title:||Cauliflower Alfredo *****|
|Category:||Sauces & Gravies - Clean (Only natural/organic ingredients), Vegetarian|
1 small head cauliflower
2 c vegetable broth
2 cloves garlic - minced
1 t Earth Balance butter
1/3 t sea salt
Pinch of nutmeg
Pinch of black pepper
1 t olive oil
1 T milk (almond, rice, or soy)
1/3 c starchy boiling water from pasta, if cooking
|Directions:||Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4 to 5 minutes or until soft and fragrant.
As the garlic and cauliflower are cooking, bring a large pot of water to coil and cook preferred noodles according to directions on package (approx. 1/2 lb.), reserving some of the starchy water to add to the sauce later if needed.
Transfer cauliflower to a blender with about 2/3 c of the broth. Add the sauteed garlic, salt, nutmeg and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. When puree is very smooth, transfer back to the butter/garlic skillet. Add the milk and cook over low heat. Add the starchy pasta water (or regular water if not making pasta) and keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.
|Makes:||about 3 servings|