It’s officially summer, meaning it’s officially margarita and guac season. I mean, come on guys. Who doesn’t loooove fresh guac? So why not whip up a batch yourself to make with these spicy margaritas? Perfect for (every) Friday night, or get togethers, or movie night, or…you get the point.
I’m so sick of the typical red sauce in pasta dishes. Legit I get acidity these days from eating too many tomato based sauces so I figured I would try and mix it up in case anyone else out there is just as over it as me. I wanted to do an alfredo like sauce but hopefully keep it figure friendly as well. Luckily there are so many skinny variations out there in the world wide web and I found this yummy cauliflower based one! I legit roast cauliflower on the reg and even make the Indian sabzi version of it all the time so now thatI can utilize it in one more way is #winning in itself. Anyway, next carb craving try this sauce over marinara and don’t tell me if your pasta doesn’t sing!
1 medium head of cauliflower (approx. 450g)
1 large yellow onion
2 cloves of garlic (ok I did 3 obvi)
1 tbsp. of butter
5 cups or 1.2 L of broth (chicken is what I did but vegetable is fine)
3/4 cup of milk (or almond milk)
1/2 tsp of salt (I added a pinch of black pep too).
Cut the onion & garlic into thin slices and sauté in butter for about 20 minutes or until caramelized. Boil the cut up cauliflower florets until tender in the broth (Save a 1/2 to 3/4 cup for the sauce) . Combine milk, broth, cauliflower, and veggies and blend until smooth. I added a tbsp. of grated pecorino romano because sauce should have cheese IMO.
FYI makes about 3 cups of sauce.
Tip: If sauce is too thick, loosen with broth when reheating.