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Somehow Halloween was just about a month ago, Thanksgiving has come and gone, and now the rush is on toward Christmas. I feel like I blink and an entire day goes by.
And I don’t know about you, but I never get enough done. I’ve got a list of things to bake, lots of gifts left to buy, and more decorations to put up than I care to admit. This year, I feel more behind than ever.
Still, I love to come home to a comforting meal that I can share with my family at the end of the day, and sometimes my friends too since during the holidays we all love to entertain. I try to make entertaining easy by shopping at Walmart. They have everything I need to make the holidays brighter from cards and wrapping paper to gifts to food.
I always pick up a few Red Baron® Thin and Crispy Pizzas that I can bake up at a moment’s notice whether I suddenly need to entertain or I just need a quick and tasty dinner. With the thin crust, premium cheese, and hearty toppings, everyone loves these pizzas.
I still like to serve something alongside the pizza that I have made myself. In the warmer months a salad is my go to, but in these chilly winter months when we all crave comfort food, I make Cauliflower Alfredo Dipping Sauce.
This way we all still get a heaping serving for good for you vegetables but we feel like we’re eating an indulgent, creamy sauce. While there are a few steps to making this sauce since you have to prep the vegetables, cook them, and then blend, I like to make a big batch and stick it in the freezer right alongside the pizza. That way I can cook the pizza in the oven and reheat the sauce on the stove or even in the microwave.
Be sure to stock up on Red Baron® Thin and Crispy Pizzas this holiday season. What will you make to go with your pizza dinner?
2 tablespoons olive oil
1 large head cauliflower, cut into bite sized pieces
1 large or 2 small onions, diced
Cloves from 1 head of garlic
2-3 cups chicken or vegetable stock
½ cup grated parmesan cheese
½ teaspoon kosher salt
1 teaspoon freshly ground black pepper
Heat a large pot over medium heat. Once hot, add the olive oil. Follow with the onions and garlic. Sauté for about 5 minutes until beginning to brown, stirring frequently. Add the cauliflower and sauté for 5 additional minutes, stirring frequently.
Add enough stock to come about half way up on the cauliflower. Bring to a boil, reduce to a simmer, cover with a lid and cook until the cauliflower is very tender.
Blend the sauce using a high powered or immersion blender. If using a blender, you may need to puree it in batches since it is hot. Do not fill the blender more than halfway full. Blend until smooth.
Return to the pot. Add additional stock if the sauce is too thick. Add cheese, salt, pepper. Cook until hot.
Sauce may be stored in the refrigerator in an airtight container for up to 3 days or frozen in freezer containers for up to 3 months. Reheat in the microwave or a pot until piping hot.