Dairy-Free Creamy Basil Sauce

Instructions

1. Bring the vegetable broth (or water) to a boil in a large pot. Once boiling, add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is tender and cooked through. Do not drain.
2. While the cauliflower boils, sauté the garlic with the butter in a large skillet over low heat. Cook for 2-3 minutes or until the garlic is soft and fragrant but not browned. Remove from heat and set aside.
3. Transfer the cooked cauliflower pieces to a blender or food processor. Add 1 cup of the vegetable broth or cooking liquid. Add the sauteed garlic and butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender/food processor.
4. Now that you've made a batch of cauliflower alfredo sauce, measure out one cup of the sauce for your basil variation. Use or freeze the rest (try the variations we mentioned! Get creative!) In a blender, puree your cup of cauliflower sauce with the fresh basil and olive oil. If you'd like, stir in freshly grated parmesan as well. Enjoy hot!