Cauliflower … Trending? We’ve been hearing the cauliflower buzz all around and seeing it pop up on menus and social media feeds with new found enthusiasm. At dollop we’ve been fans since the way back – steamed, raw, roasted, with cheese sauce and other “traditional” ways but we’re starting to try it in all sorts of new forms and it’s a winner! Using cauliflower as a base for this alfredo sauce is lighter than a full cream version and super tasty! We spooned a dollop (or two) of the sauce over zucchini noodles for a vegetable packed dinner that’s sure to be repeated over and over again (yes, even after it’s trendy). Added bonus, you can go from start to table in under 45 minutes for both the sauce and zucchini noodles.
cooking the cauliflower & garlic
Trim the leaves and base off the cauliflower and chop the cauliflower into smaller pieces. Put the pieces in a large pot and cover with water. Bring to a boil and cook until cauliflower pieces are soft when poked.
While the cauliflower is cooking crush the garlic and add that and the olive oil to a sauté pan. Sauté over a low heat stirring regularly until the garlic is golden brown. Remove pan from heat and set aside. By the time the garlic is finished the cauliflower should also be cooked. Once it is cooked, drain the cauliflower and set aside.
making the sauce
Use a large deep bowl, if you’re planning to blend the sauce with an emersion blender, or a smaller one if you’re planning to use a regular blender. Pour the sautéed garlic (including the oil) into the bowl, add the milk (we used skim milk but any milk works) and stir.
For emersion blender users add to this mixture the cauliflower. (If you’re using a regular blender pour the garlic milk mixture and the cauliflower into the blender.) Add salt and pepper to taste and blend away. Keep blending until mixture becomes smooth and all cauliflower pieces are chopped and thoroughly blended. If the mixture is too thick add in water 1 tablespoon at a time and keep bending until desired consistency is reached. Add in grated parmesan cheese and blend again until thoroughly mixed.
Pour the sauce into a sauce pan and reheat for a few minutes over a low heat until the sauce is hot again. Stir continuously and avoid letting the sauce come to a boil it should just simmer.
Remove from heat and serve.
- cauliflower - 1 medium size
- olive oil - 1½ tablespoons
- garlic - 4-5 cloves (3 tablespoons crushed)
- skim milk - ½ cup
- salt and pepper
- water - 2-3 tablespoons
- grated parmesan cheese - ⅔ cup
- Trim leaves off cauliflower
- Cut cauliflower head into smaller pieces
- Put cut cauliflower pieces into a large pot and cover with water
- Bring to a boil
- Reduce heat and simmer until cauliflower is soft (7-10 minutes)
- While cauliflower is cooking pour olive oil into a small frying pan
- Add crushed garlic and sauté until garlic is golden brown (3-4 minutes)
- Remove from heat
- Carefully (this is still hot) pour sautéed garlic (and the oil from the pan) into a bowl
- (Use a large deep bowl if you're using an emersion blender or a smaller one if you're using a regular blender)
- Pour in milk and stir
- When cauliflower is finished drain and add to the bowl (if using an emersion blender or into the blender if using a regular blender)
- If using a regular bender carefully pour the garlic, oil and milk mixture into the blender with the cauliflower
- Add salt and pepper to taste
- Using an emersion blender (or regular blender) blend until creamy and all cauliflower pieces are blended and the sauce is smooth
- If the mixture is too thick add water 1 tablespoon at a time as needed and continue blending until sauce is smooth and desired consistency
- Add in grated parmesan cheese
- Blend again until cheese is completely blended in
- Pour sauce into a medium size sauce pan and reheat until sauce is hot
- Stir continuously and keep on a low heat so sauce does not boil
- Remove from heat and serve immediately