Description
This creamy cauliflower sauce is a deliciously smooth and flavorful dairy-enhanced sauce, perfect for pairing with pasta. Made by sautéing cauliflower and garlic, simmering in vegetable broth with herbs, and blending until silky smooth, it offers a lighter yet rich alternative to traditional cream-based sauces. The Parmesan cheese adds a pleasant umami and depth, making it an easy and quick sauce that elevates any pasta dish.
Ingredients
Vegetables and Aromatics
- 6 garlic cloves, minced
- 1 small head cauliflower (1 1/2 to 2 pounds), chopped into florets (about 6 cups)
Other Ingredients
- 4 tablespoons butter or olive oil
- 2 cups vegetable broth
- 1/8 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt (divided)
- 1/2 cup shredded Parmesan cheese, plus more to taste
Instructions
- Prepare Ingredients: Mince the garlic cloves finely and chop the cauliflower into small florets, measuring about 6 cups in total.
- Sauté Cauliflower and Garlic: Heat 4 tablespoons of butter or olive oil in a large pot over medium heat. Add the cauliflower florets and sauté for 4 minutes until they start to become lightly browned. Add the minced garlic and cook for an additional 1 to 2 minutes until fragrant, taking care not to burn the garlic.
- Add Broth and Seasonings: Pour in 2 cups of vegetable broth along with 1/8 teaspoon garlic powder, 1/2 teaspoon dried oregano, and 1/2 teaspoon of kosher salt. Stir to combine and bring the mixture to a simmer.
- Simmer Cauliflower: Cover the pot and cook on medium-high heat for 6 to 7 minutes, until the cauliflower is tender when pierced with a fork.
- Blend Sauce: Carefully transfer the cooked cauliflower mixture to a blender. Blend on high speed until the sauce is very smooth and creamy.
- Incorporate Parmesan and Season: Add 1/2 cup of shredded Parmesan cheese and the remaining 1/2 teaspoon kosher salt to the blender. Blend again until fully combined and smooth. Taste and add additional Parmesan if desired for extra richness.
- Serve: Serve the creamy cauliflower sauce immediately with 1 pound of cooked pasta, or refrigerate for up to 1 week. Reheat gently on the stovetop before serving.
Notes
- This sauce can be stored in the refrigerator for up to one week.
- Use either butter or olive oil depending on dietary preference or availability.
- Adding extra Parmesan cheese at serving time enhances flavor and texture.
- This sauce pairs well with any type of pasta.
- For a vegan version, substitute Parmesan cheese with a vegan cheese alternative and use olive oil instead of butter.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
