| Servings | Prep Time | Cook Time |
| 4 | 15minutes | 10minutes |
| Servings | Prep Time |
| 4 | 15minutes |
| Cook Time |
| 10minutes |
Ingredients
- 1 medium to large cauliflower
- 2 cloves garlic (chopped)
- 1 teaspoon olive oil
- 1 teaspoon coconut oil (optional)
- 1 1⁄2 cup salt-free vegetable broth (or water)
- 1⁄2 teaspoon himalayan salt (or more to taste)
- black pepper (to taste)
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Ingredients
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Instructions
- Sauté the garlic in the olive oil and coconut oil in a large pot over low heat. Allow to cook for a few minutes, until the garlic is tender and fragrant, but not browned.
- Add the vegetable broth (or water) to the pot, along with the cauliflower florets, and bring to a boil. The water will not cover the cauliflower.
- Once the broth 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. Slightly over-cooking the cauliflower creates even better results.
- 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. You may need to add more water to get the right consistency.
- Season with additional salt and pepper, if desired, and serve hot.
- Serve with favourite gluten-free pasta.
Recipe Notes
Always be careful when blending hot liquids– the steam pressure can blow the lid off your blender!
For variety, consider adding sun-dried tomatoes and fresh spinach or sautéed mushrooms and roasted broccoli or rapini. The possibilities are endless.
