{"id":309,"date":"2015-08-07T22:32:11","date_gmt":"2015-08-07T22:32:11","guid":{"rendered":"http:\/\/www.van-Dieman.info\/?p=309"},"modified":"2015-08-07T22:32:11","modified_gmt":"2015-08-07T22:32:11","slug":"creamy-garlic-cauliflower-sauce","status":"publish","type":"post","link":"http:\/\/www.van-Dieman.info\/?p=309","title":{"rendered":"Creamy Garlic Cauliflower Sauce"},"content":{"rendered":"<p>Ingredients:<\/p>\n<ul>\n<li>1medium to large size head cauliflower, washed and cut into small florets<\/li>\n<li>6 cups water<\/li>\n<li>5-8 cloves of garlic (use 8 if your garlic cloves are small or closer to 5 if they\u2019re quite large)<\/li>\n<li>1 \u00bd tablespoons butter (omit this and add another 1\u00bd tablespoons of olive oil to make it vegan)<\/li>\n<li>1 \u00bd teaspoons olive oil<\/li>\n<li>1 \u00bc teaspoons kosher or sea salt plus a pinch, separated<\/li>\n<li>\u00bd &#8211; 1 teaspoon freshly ground black pepper<\/li>\n<li>* Additional water, milk, or vegetable stock, if needed<\/li>\n<\/ul>\n<p>Instructions:<\/p>\n<ul>\n<li>In a stockpot or large saucepan, combine the cauliflower florets and water over high heat.<\/li>\n<li>When it reaches boiling, put a lid on the pan and drop the heat to medium low.<\/li>\n<li>Simmer for 5 minutes or until the cauliflower is very tender.<\/li>\n<li>While the cauliflower is simmering, melt the butter and olive oil over medium low heat in a small saucepan and stir in the garlic and the pinch of salt.<\/li>\n<li>Cook the garlic, stirring frequently \u2013and lowering the heat if necessary to keep it from browning- until the garlic is tender and smells lovely.<\/li>\n<li>Scrape the garlic and butter into a blender carafe.<\/li>\n<li>Add one cup of the cauliflower cooking liquid to the butter pan, swirl it, and pour that into the blender, too.<\/li>\n<li>Use a slotted spoon to drain the cauliflower and add it to the blender as well.<\/li>\n<li>Add the salt and black pepper, put the lid firmly in place, and blend on HIGH until silky smooth. If your blender is quite robust, this will only take a minute or so. If it\u2019s a little anemic, it may take several minutes. If you find the sauce too thick for your liking, you can thin it just a bit with water, milk, or vegetable stock. I like it thicker, though, and so I omit this step.<\/li>\n<\/ul>\n<p>Serve immediately or pour into clean jars with tight fitting lids for storage in the refrigerator. Alternatively, you can divide into meal sized portions and freeze for later meals.<\/p>\n<p>Your tastebuds won&#8217;t believe it, but this rich, silky, Creamy Garlic Cauliflower sauce is insanely healthy! Toss it with hot pasta or use in place of &#8216;white sauce&#8217; on a white pizza. Hooray! Recipe very gently adapted from and with thanks to Barefeet in the Kitchen.<\/p>\n<p>Credit:\u00a0 Tja Tja<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1medium to large size head cauliflower, washed and cut into small florets 6 cups water 5-8 cloves of garlic (use 8 if your garlic cloves are small or closer to 5 if they\u2019re quite large) 1 \u00bd tablespoons butter (omit this and add another 1\u00bd tablespoons of olive oil to make it vegan) 1 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[13,6],"tags":[],"class_list":["post-309","post","type-post","status-publish","format-standard","hentry","category-phase-1","category-recipes"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/309","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=309"}],"version-history":[{"count":1,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/309\/revisions"}],"predecessor-version":[{"id":310,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/309\/revisions\/310"}],"wp:attachment":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=309"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}