Creamy Cauliflower Sauce

Next week is going to be a bit crazytown around here so I'm working on getting some food prepared for the freezer so we can have yummy meals with little effort. Booya! Yesterday I made a huge batch of chili, some cookies and creamy cauliflower sauce. The first two items are regulars are this house but the garlic sauce was a first for me.  A girlfriend of mine recommended this recipe and boy oh boy, am I glad she did. It is originally from Pinch of Yum food blog, but I made a few changes. This sauce can be used for whatever your heart desires - sauce, dip, soup just by simply altering the flavour with your favourite spices. The recipe below is what I used to make a pasta sauce.  My husband who dislikes cauliflower really enjoyed this.  A fantastic healthy alternative to a heavy cream sauce.

Yield: 12 servings on pasta

Ingredients
1 head cauliflower, cut into medium florets

8 cloves garlic, minced

2 tablespoons butter

1 tablespoon olive oil

1 teaspoon salt more to taste

1/2 teaspoon pepper more to taste

3/4 cup milk

Method

Sauté minced garlic in butter over low heat until garlic is soft. Set aside. Bring a pot of water to a boil and add cauliflower. Cook at a boil for 7-10 minutes or until cauliflower is tender. Transfer cooked cauliflower to a food processor. Add 1/2 cup of cauliflower cooking liquid, sautéed garlic/butter, olive oil, salt, pepper, and milk. Puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.