Cauliflower Sauce

This cauliflower sauce can be used to add creaminess and flavor to zucchini noodles, quinoa cakes with mushrooms and kale, or a chicken skillet.

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  • Makes: 16 servings
  • Serving Size: 1/4 cup each
  • Makes: 4 cups
  • Prep: 15 mins
  • Cook: 20 mins

Cauliflower Sauce

Directions

  1. In a 4-qt. pot heat oil over medium heat. Add onion and garlic. Cook and stir 4 to 5 minutes or until tender. Stir in cauliflower and broth. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until cauliflower is very tender. Remove from heat. Cool slightly. Transfer mixture to a blender or food processor. Cover and blend until smooth. Add remaining ingredients. Blend until combined.

From the Test Kitchen

Cauliflower Sauced-Zoodles

In an extra-large skillet cook 2 medium zucchini, cut into wide noodles with a spiralizer, in 1 Tbsp. hot olive oil over medium heat 2 to 3 minutes or just until softened, stirring occasionally. Season with 1/4 tsp. each salt and black pepper. Toss with 1 cup Cauliflower Sauce; heat. Sprinkle with 3 Tbsp. chopped fresh basil and, if desired, lemon zest. Makes 4 servings (1 cup each).

Per serving 100 cal., 7 g total fat (2 g sat. fat), 3 mg chol., 337 mg sodium, 7 g carb., 2 g fiber, 5 g sugars, 4 g pro.

To Store

Divide sauce into desired portions in freezer containers; seal. Freeze up to 3 months. Thaw overnight in the refrigerator.

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Nutrition Facts (Cauliflower Sauce)

  • Per serving:
  • 45 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 3 mg chol. ,
  • 180 mg sodium ,
  • 2 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 3 g pro.
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