Ingredients
Scale
- 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
Instructions
- 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes