This is a creamy, dairy-free, gluten-free sauce that is perfect for pasta.
1 tsp coconut oil
2 cloves of garlic, minced or crushed
1 head of cauliflower cut into florets
1 cup water
1/2 tsp fine Himalayan salt (I used Cypriot smoked salt instead for a smokey flavour)
black pepper to taste
Saute the garlic in the coconut oil over a low heat in a saucepan until the garlic is tender and fragrant but not browned.
Add the cauliflower and water into the pan and bring to the boil (the water will not cover the cauliflower). Once boiling reduce the heat to a simmer and cover until the cauliflower is fork-tender and very soft.
Transfer the entire contents of the pan to a blender or food processor, season and blend until very smooth and creamy (release steam pressure regularly). Season again if required. serve hot with pasta.
I served this recently with sprinkled with toasted pine nuts, once you’ve made the sauce you can do all sorts!