I feel like I have spent the last two weeks recovering from the month of July and the beginning of August, and I finally feel like we are settling into the newness of things: new house, new schedules, etc. Not that things are exactly going to be slow here for the next few months (see: my husbands is officiating high school and middle school football this fall, we have some events and some travel), but compared to the month of July it will be like practically nothing is happening.
Finally, after two months of hardly cooking, I’m back to regular meal planning. So I wanted to share one of my new favorite recipes that we’ve been eating pretty regularly since the Spring. It’s a recipe that went pretty viral in the food blog world, so I hope you’ve heard about it (there’s even a whole cookbook about it). But if not (and simply for my own records because this blog has basically become my cookbook that I constantly reference), here it is.
It is such an easy recipe and I love how healthy it is while also being a creamy sauce. And since the base is cauliflower, it really helps the garlic and cheese flavors to shine through. My favorite part though, is how much the recipe makes and how I’ve been freezing it. The first time I made it, there was so much left over that I put little individual portions of it in my mini muffin tin, froze it, and then popped them out and put them in a freezer bag. And that is how we have been eating on busy nights all summer: a few mini muffin sized portions of sauce heated in a pan to top some noodles.
This recipe is from Pinch of Yum and the main change I've made here is to add 1/2 cup of cheese. Even I, known jokingly in my family for my love of bland foods, think that the sauce does not have nearly enough flavor without the cheese. So don't skimp on it.
- 5-6 cups cauliflower florets (about 1 large head)
- 2 tablespoons butter
- 6-8 garlic cloves, peeled, roughly chopped
- 1/2 cups milk
- Kosher salt
- 1/2 cup freshly grated Parmesan
- Bring a large pot of salted water to a boil over medium-high heat. Add the cauliflower and cook for about 7-10 minutes, until the cauliflower is fork tender.
- Meanwhile, heat the butter over medium low heat. Add the garlic and cook until fragrant (but not browned!). Set aside.
- Drain the cauliflower, saving at least 1 cup of the cooking liquid. In a blender, combine the cauliflower, garlic and butter, 1 cup cooking liquid, 1/2 cup milk, 1/2 cup Parmesan, and a generous pinch of salt and pepper. Blend until smooth and creamy. Taste to add more seasoning (or more cheese) if necessary. Serve warm over pasta.
adapted from Pinch of Yum