Cauliflower Cream Sauce

I was a tiny bit nervous to try this since cauliflower can have such a strong smell when it's pureed, but we absolutely loved it.  Ava announced, "Gross!  That looks like the shake that goes in my tube.  I'm NOT eating that!"  However, every single person in our family ended up loving it.  Ava actually ate everything on her plate and the rest of us had seconds.  Delish.  I added a bit more Parmesan than the original recipe called for and I added about 1/2 cup of broth when all was said and done.

I just served this on macaroni noodles.  I had good intentions to serve it with other veggies in the dish, but I was distracted with making the side veggie.  It would be good with lots of variations though.

Cauliflower Cream Sauce

Prep Time:10 Min Cook Time:10 Min Total Time:20 Min

Yields 3

Ingredients

·         1 lb roughly chopped cauliflower florets (about 6 cups or 1 head cauliflower)

·         2.5 cups chicken broth

·         1 teaspoon onion powder

·         1 teaspoon kosher salt

·         2 teaspoons extra virgin olive oil

·         5 cloves garlic

·         1/2 cup freshly shredded Parmesan cheese (more if desired)

·         1 ounce low-fat cream cheese (more if desired)

Instructions

Bring broth to a simmer and add cauliflower. Cover pot with lid. Cook until tender, stirring/smashing occasionally, (about 5-6 mins). Drain cauliflower over a bowl to reserve broth and add cauliflower to food processor or blender. Add onion and salt. Return pot to stove and heat olive oil. Add garlic and saute on medium-low heat until fragrant and soft, 30-60 seconds. Add garlic and all oil from pan into cauliflower. Add 1/4 cup reserved broth (save the rest and add more as needed to get desired consistency at the end), and cheeses. Process until smooth.

Notes

·         Feel free to adjust cheese and seasonings to your liking. It's a very flexible sauce; adjust until you find the right mix for you!

·         Nutritional Information (per 1/2 cup) Cal: 60 Fat: 3 Carb: 5 Pro: 4

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