Cascading Kitchen Notes
This week I took two large bundles of braised greens and stirred in 2 cups of the cauliflower sauce. Baked at 350° for 25 min. until bubbly. Serve as a side dish alongside a whole grain like barley or brown rice and you have a sumptuous meal.
This freezes well.
This garlic sauce works great as a vegetable dip, for dipping Veggie Croquettes or drizzle over chicken wings.
Serve over diced, steamed or roasted potatoes and carrots. Top with fresh herbs or a Mimi-mince of some configuration.
Roast slabs of cabbage and slices of carrots and drizzle with whole lemon dressing OR cauliflower sauce. So many scrumptious choices!
Creamy Cauliflower and Garlic Sauce
Clean and cut apart into med pieces 1 head of cauliflower
Steam for 15 min. until soft.
While the cauliflower is steaming…To a heavy cast iron pan add:
- 4 Tb (1/2 cube) butter
- 2 cloves garlic-minced
Once the garlic and butter begin to bubble BUT not brown add:
- 3 Tb flour
- Stir until bubbly and continue cooking for about 5 min. on low. Don’t brown it.
While stirring with a whisk add:
- 1.5 cups chicken stock or 1.5 cup milk
- Cook slowly until thickened.
- Add salt and pepper to your liking.
- Puree the steamed cauliflower and add to the sauce.
- Option: add ¾ cup parmesan cheese
- Option: add fresh herbs to the sauce to bring a seasonal flavor. Add them as the white sauce cooks.
Serve as a dipping sauce or pour over pasta or spiralized noodles.
The many ways this sauce ''Cascades" into new Meals (see side column for more)
To use this sauce in a baked noodle dish:
- Fold the sauce into noodles (cooked aldente)
- Add 2 cans of garbanzo beans. You could even tuck in some roasted cauliflower or roasted carrots .
- In a 9x13 pan, bake for 10 minutes at 350° uncovered; just long enough to crisp the top, otherwise the noodles will suck up too much moisture. (if you add Brats, precook them)
- Remove from the oven and tuck in dollops of Ethiopian green sauce.
Let rest 5 min to gently warm the sauce before serving.Print This Post