Creamy sauce Cauliflower

Creamy sauce Cauliflower

The sauce is perfect for pasta, rice, or as a separate dish


8 large cloves garlic
2 tablespoons butter a small head cauliflower
6-7 cups vegetable broth or water
1 teaspoon will
1/2 teaspoon pepper
1/2 cup milk


Garlic squeeze and fry for a few minutes in the butter in a large frying pan over low heat. Remove from heat and set aside for a while. Boil water or broth. Cook the florets cabbage for 7-10 minutes until cooked (under the lid closed). Do not drain! Transfer with a slotted spoon inflorescences in a blender, pour 1 cup of broth to cooked garlic and butter. Season with salt and pepper. Pour milk. Whisk to puree for several minutes until a homogeneous mass. If needed, add more milk or broth, depending on whether you want to dip was quite thick. Serve with hot sauce and use.

Bon Appetit!

Creamy sauce Cauliflower

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