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)

Ready to bake. We bumped up the protein with some Brats

To use this sauce in a baked noodle dish:

1. Fold the sauce into noodles (cooked aldente)
2. Add 2 cans of garbanzo beans.  You could even tuck in some roasted cauliflower or roasted carrots .
3. 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)
4. Remove from the oven and tuck in dollops of Ethiopian green sauce.

Let rest 5 min to gently warm the sauce before serving.

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