MAKES: 3½ cups (¼ cup per serving) · PREP TIME: 15 minutes · COOK TIME: 20 minutes
•1½ pounds fresh cauliflower florets
•2 cups chicken stock or bone broth (here)
•4 cloves garlic, peeled
•½ cup unsweetened almond or coconut milk
•2 tablespoons bacon drippings
•1 tablespoon nutritional yeast
•1 tablespoon chopped fresh flat-leaf parsley
•1½ teaspoons sea salt
•½ teaspoon ground black pepper
•1 tablespoon fish sauce or gluten-free soy sauce
Food processor or high-powered blender
1. Put the cauliflower florets, stock, and garlic in a large saucepan. Cover and bring to a boil over medium-high heat. Once it comes to a boil, reduce the heat to medium and let simmer until the cauliflower is fork-tender, about 10 minutes.
2. Transfer the cauliflower, with any remaining stock, to a high-powered blender or food processor. Add the rest of the ingredients and pulse until smooth and creamy.
3. Pour the sauce mixture back into the saucepan and cook over medium heat, stirring occasionally, to allow the flavors to continue to come together, about 5 minutes. Store leftovers in the refrigerator for up to a week. Alternatively, you can freeze the sauce.
tip: Reheat leftovers on the stovetop and add extra chicken stock or bone broth to thin the sauce, if needed.
TOTAL CARBS: 3.2g
NET CARBS: 2g