Ingredients
- 1 medium head cauliflower cut into florets
- 4 cloves garlic minced
- 1/2 medium onion finely diced
- 1 tablespoon unsalted butter
- 3/4 cup vegetable broth
- 1 cup milk
- 1/3 cup Parmesan cheese grated
- Salt to taste
- Freshly ground black pepper to taste
- 3 tablespoons fresh parsley chopped
Instructions
- Bring a large pot of water to a boil, then add the cauliflower florets and cook for about 8 minutes or until they are fork-tender. Drain and set aside.
- Melt the butter over medium heat in a skillet. Add the minced garlic and diced onion; sauté until the garlic is fragrant and the onion is translucent.
- Transfer the cooked cauliflower to a blender. Add the remaining ingredients, except for the parsley. Blend until smooth and creamy.
- Taste and adjust seasonings if necessary. Serve the sauce hot over your favorite pasta. Sprinkle on fresh parsley when serving.
