Creamy Cauliflower Alfredo
makes 2 cups
makes 2 cups
Ingredients:
1 teaspoon coconut oil, or butter
2 cloves garlic, minced
12 ounces cauliflower florets
1 cup water
1/2 teaspoon fine Himalayan salt, or more to taste
black pepper, to taste
2 cloves garlic, minced
12 ounces cauliflower florets
1 cup water
1/2 teaspoon fine Himalayan salt, or more to taste
black pepper, to taste
Directions:
Saute the minced garlic in the coconut oil or butter in a small saucepan over low heat. Allow to cook for a few minutes, until the garlic is tender and fragrant, but not browned. Add the 1 cup of water to the saucepan, along with the cauliflower, and bring the water to a boil. (The water will not cover the cauliflower, and that’s okay.) Once the water is boiling, reduce the heat to a simmer and cover the pot for 8-10 minutes, until the cauliflower is fork-tender and very soft.
Transfer the entire contents of the saucepan into a blender or food processor, and season with salt and pepper. Process until very smooth and creamy, with a texture similar to traditional cream sauce. (Always be careful when blending hot liquids– the steam pressure can blow the lid off your blender!) Season with additional salt and pepper, if desired, and serve hot.
