When I saw this recipe for cauliflower sauce at Pinch of Yum, I was wondering if it would taste as good as it looked, and it did! I felt like I wanted to meddle with it, but instead did the sauce exactly as stated, and it was just so perfect! The sauce can be used for a variety of different things, but we tried it first over rice and broccoli because I really miss eating broccoli alfredo, and happily, this recipe hit the spot!
Rice & Broccoli with Creamy Cauliflower Sauce
8 minced cloves garlic
2 tablespoons vegan butter
I head of cauliflower florets, chopped
6 cups Better than Bullion Veggie broth
1 teaspoon salt & pepper to taste
½ cup nondairy milk
3 cups rice, before cooking
2 heads of broccoli, finely chopped.
START THE RICE, when the rice is nearly finished:
1. Garlic: Saute the minced garlic with the butter in a large 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.
2. Cauliflower: Bring the vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
3. Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup of the vegetable broth, sautéed 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.
4. Broccoli: Lightly cook broccoli in water until just tender.
Serve sauce hot, over the rice and broccoli, stir to coat.