All I can say is yum! This turned out PERFECT! So good and so good for you! I am thinking of trying to use this sauce to make turkey a la king! Maybe adding some mushrooms before I blend so it is sort of a “cream” of mushroom soup/sauce. The possibilities are endless!
INGREDIENTS
- 8 large cloves garlic, minced
- 2 tablespoons Earth Blance
- 1 head of cauliflower (chopped florets only)
- 4 cups vegetable broth or water
- 1 teaspoon salt (more to taste)
- ½ teaspoon pepper (more to taste)
- 1/4 cup coconut/almond milk and 1/4 cup earth balance warmed together so the earth balance is melted
- 1 package of gluten free pasta cooked and hot
- Saute the minced garlic with the earnth balance in a nonstick skillet over low heat. Cook for several 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.
- Bring the vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 10-12 minutes or until cauliflower is fork tender. Do not drain.
- Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1/2 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk/earth blance blend. 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! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
- Add the sauce to the pasta a little at a time and toss. I have some sauce left over that I put in a separate container.
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