Creamy Cauliflower Sauce
Prep time: 
Cook time: 
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Serves: Makes 3 cups
  • 4 medium garlic cloves, minced
  • 1 tablespoon butter, unsalted
  • 16 ounces frozen cauliflower, can also use one medium head
  • ½ cup whole milk*
  • ¼ cup Parmesan cheese
  • salt and pepper, to taste
  1. In a medium skillet, sautee the minced with the butter over low heat. You do not want to burn the garlic because it will become bitter. You just want to sautee it.
  2. If you are using frozen cauliflower, boil the frozen caulifower in a large pot of water until not frozen any longer. **
  3. Add the cauliflower, garlic, milk to a blender and pulse until combined and not chunky. You may also use a food processor and pulse it a few times as well.
  4. Add the Parmesan cheese and salt and pepper, to taste.
*You may use more milk depending on how thick you like it. Want it thinner, then add in more milk.

**If you are using fresh cauliflower, then chop it into florets and follow the directions.
Recipe by Gal on a Mission at