Ingredients

The following ingredients have 4 Servings
  • 2 tbsp vegan butter
  • 1 shallot (diced)
  • 8 cloves garlic (diced)
  • 2 heads cauliflower (cut in florets)
  • 3 cups water
  • 3 cups vegan chicken broth* (or veggie broth)
  • 1/2 cup non-dairy milk (unsweetened)
  • salt & pepper (to taste)

Instruction

  • Melt butter in a pan over medium heat. Add shallot and garlic to the pan and sauté until shallot is tender - approximately 3-5 minutes. Remove from the heat and set aside.
  • Add water and broth to a large pot. Bring to a boil, then add cauliflower to the pot. Cook, uncovered for 10 minutes, or until cauliflower is tender. Transfer cauliflower to a blender with a slotted spoon - be sure to reserve the cooking liquid.
  • Add garlic/shallot mixture, non-dairy milk and 3/4 cup of the cooking liquid to the blender. Blend on high until smooth - working in batches if needed.
  • Pour sauce into a skillet and season with salt & pepper. If the sauce is too thick, add additional cooking liquid. 
  • Serve over pasta.