This post is actually a very meaningful post for me. I have been wondering for awhile what is the meaning, or what is the point I wish to make with my blog. As I write this post, the essence of my food, my eating is coming into focus for me. My quest is to make and find tasty, less caloric food. I love to eat and I am often asked, how do I stay so skinny when I cook and eat so much. I think the simple answer is moderation. The more strategic answer is that I have tried to make, more and more, healthier recipes. I want to be careful not to call them healthy recipes because I am not measuring the fat. What I know, though, is I substitute a number of ingredients and take steps to minimize the fat in what I make. This cauliflower cheese sauce has to be at the top of the list for a great substitute – alfredo – without losing much of any taste.
A song that has always stuck with me is Tim McGraw’s advice in My Next 30 Year’s to eat a few more salads. I am, however, determined to enjoy what I eat and live by the philosophy that I want to enjoy myself and not sacrifice every moment of the enjoyment of food I eat. This cauliflower cheese sauce is great on so many things. In this post, I used it on top of baked potatoes but it would be great on asparagus, broccoli or pasta for sure.
- 8 large cloves garlic, minced
- 2 tablespoons butter
- 1 head cauliflower
- 6-7 cups water
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup skim milk
- 1 handful of cheddar cheese and mozzarella
In a sauté pan on medium low heat, Saute the minced garlic with the butter. Cook for one to two minutes. Just long enough to enable the garlic to become fragrant. Remove from heat and set aside. Meanwhile, bring the water to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Remove the cauliflower and reserve the water. Now, take the cauliflower and drop into a blender. Add 1 cup of the cooking liquid, the sautéed garlic/butter, salt, pepper, and milk. Blend or purée for several minutes until the sauce is very smooth, adding more water or milk depending on how thick you want the sauce.
Even though I have a good sized blender, I did this step in batches. Return to a sauté pan, add the cheese and cook for a couple of minutes until the cheese is fully incorporated. Serve over potatoes.