Servings – 5-6
This recipe is fine for all stages of the program
Ingredients
- 6 – 8 large cloves garlic, minced (this will depend on how much you like garlic)
- 1 Tbsp. olive oil
- 5-6 cups cauliflower florets ( little bite sized pieces)
- 6-7 cups no-salt added or low sodium vegetable broth
- 1 tsp. salt
- ½ tsp. pepper (more to taste)
- ½ cup half and half cream
Directions
- Garlic: Add the oil to a large non-stick skillet over low heat. Add minced garlic on low heat, stirring occasionally. Cook for 3 to 5 minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
- Cauliflower: Pour the broth into a large pot and bring to a boil. Add the cauliflower and turn down heat to medium – low. Cook with the pot covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
- Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender.
- Add 1 cup of the broth, sautéed garlic and margarine, salt, pepper, and cream to the blender.
- Blend for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender.
- Serve hot! If the sauce starts to look dry, add a few drops of water, cream, or Olive oil.
NOTE: This would also be great with roasted cauliflower instead of steamed.
Serve with your favourite low carb noodle such as Nupasta or other konjac noodles.