Directions
In a large saucepan, combine the cauliflower florets, chicken stock, and whole garlic cloves.
Cover the pan and bring to a boil over medium-high heat.
Once boiling, reduce the heat to medium and let it simmer for about 10 minutes, or until the cauliflower is tender enough to be easily pierced with a fork.
Carefully transfer the entire contents of the saucepan—cauliflower, garlic, and any remaining stock—to a high-powered blender or food processor.
Add the almond milk, bacon drippings, nutritional yeast, parsley, salt, pepper, and fish sauce.
Blend on high until the mixture is completely smooth and creamy. You may need to scrape down the sides once or twice to ensure everything is incorporated.
Pour the blended sauce back into the saucepan and warm it over medium heat for about 5 minutes, stirring occasionally. This step helps the flavors meld together beautifully.
Serve immediately.
Freeze leftover sauce in an ice cube tray for perfectly portioned servings. Just pop a cube or two into a pan to thaw and reheat for a quick meal.
