Cauliflower Cream Sauce

Chop cauliflower into bite-size florets.

Pour stock into a large pot and bring to a boil. Once the stock is boiling, add the cauliflower florets. Boil for approximately 7 minutes, or until the florets are tender.

While the florets boil, melt butter in a saucepan and add minced garlic. Sauté garlic until it’s soft, but not to the point where it’s browned. Browned garlic will add a bitter flavour, and that’s not what you’re looking for.

When the cauliflower florets are ready to go, transfer the florets to a blender with a slotted spoon. Add the minced garlic and butter, almond milk, lemon juice, onion powder, sea salt, ground black pepper, and 1/2 cup of the boiled stock from the pot. Blend until smooth. You may want to gradually add another 1/2 – 1 cup of the stock from the pot to make it creamier, but definitely add it gradually—you don’t want it to get runny!

When mine was done, I put it in cute little Mason jars for safekeeping. I plan on making a huge batch next time. This would be amazing in rice, almost like a creamy risotto.