Creamy Roasted Cauliflower Sauce

By Loni

Versatile cauliflower sauce. I've used it as pizza sauce base, pasta sauce, added to root vegetable bake and top on polenta... the possibilities are endless.

Ingredients

• 1/2 head garlic
• 5-6 cups cauliflower florets
• 2 Tablespoons Olive Oil
• 2 tablespoons butter
• 6-7 cups vegetable broth or water
• 1 teaspoon salt (more to taste)
• 1/2 teaspoon pepper (more to taste)
• 1/2 cup milk (more to taste)
• Parmesan cheese, grated

Details

Servings 5
Preparation time 40mins
Cooking time 45mins

Preparation

Step 1

Heat oven to 450F

Leaving the 1/2 head of garlic attached together and still in their casings, cut the tops off all the cloves. Drizzle enough olive oil on the open 1/2 head to cover all exposed garlic. Place in foil and wrap around the 1/2 head.

Place florets in a large bowl and cover with the rest of the olive oil, mix. Sprinkle salt if desired.

Put cauliflower and wrapped garlic on a foil-lined pan and roast in the oven for 30 minutes, mixing the cauliflower around half-way through roasting time.


Puree: Transfer the cauliflower pieces to a blender. Add 1 cup vegetable broth or cooking liquid, garlic, butter, salt, pepper, and milk. Blend or puree 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! Top with Parmesan cheese, or mix it into the blender.

Note: If the sauce starts to look dry, add a few drops of water, milk, or olive oil. If the sauce is too liquid, add flour and combine to desired consistency.