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Creamy Garlic Cauliflower Sauce at www.foodiewithfamily.com
4.87 from 15 votes

Creamy Garlic Cauliflower Sauce

Your tastebuds won't believe it, but this rich, silky, Creamy Garlic Cauliflower sauce is insanely healthy! Toss it with hot pasta or use in place of 'white sauce' on a white pizza. Hooray! Recipe very gently adapted from and with thanks to Barefeet in the Kitchen.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 18
Calories 2kcal
Author Rebecca Lindamood


  • 1 medium to large size head cauliflower washed and cut into small florets
  • 6 cups water
  • 5-8 cloves of garlic use 8 if your garlic cloves are small or closer to 5 if they’re quite large
  • 1 ½ tablespoons olive oil butter, or Earth Balance
  • 1 ¼ teaspoons kosher or sea salt plus a pinch separated
  • ½ - 1 teaspoon freshly ground black pepper
  • Additional water milk, or vegetable stock, if needed


  • In a stockpot or large saucepan, combine the cauliflower florets and water over high heat. When it reaches boiling, put a lid on the pan and drop the heat to medium low. Simmer for 5 minutes or until the cauliflower is very tender.
  • While the cauliflower is simmering, melt the butter and olive oil over medium low heat in a small saucepan and stir in the garlic and the pinch of salt. Cook the garlic, stirring frequently –and lowering the heat if necessary to keep it from browning- until the garlic is tender and smells lovely. Scrape the garlic and butter into a blender carafe. Add one cup of the cauliflower cooking liquid to the butter pan, swirl it, and pour that into the blender, too. Use a slotted spoon to drain the cauliflower and add it to the blender as well. Add the salt and black pepper, put the lid firmly in place, and blend on HIGH until silky smooth. If your blender is quite robust, this will only take a minute or so. If it’s a little anemic, it may take several minutes. If you find the sauce too thick for your liking, you can thin it just a bit with water, milk, or vegetable stock. I like it thicker, though, and so I omit this step.
  • Serve immediately or pour into clean jars with tight fitting lids for storage in the refrigerator. Alternatively, you can divide into meal sized portions and freeze for later meals.


Calories: 2kcal | Sodium: 6mg | Potassium: 21mg | Vitamin C: 3.1mg | Calcium: 5mg