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📖 Cauliflower sauce🔸️
7 large cloves of garlic, minced.
2 tablespoons of coconut cream.
2 tbsps of coconut butter or your preferred butter.
8 cups of cauliflower florets.
8 cups of water.
Pinch of salt and pepper to taste.
1 tbsp of paprika.
Pinch of cayenne pepper.
1tbsp of flaxseeds.
1 tbsp of lemon juice.
100g of mozzarella sheese.
1/2 cup of milk or dairy free milk.
1. Place minced garlic with the coconut butter in a large pan on low heat. Cook for 2 minutes or until the garlic is fragrant but not browned. Remove from heat and set aside.
2. Bring the water to boil in a large pot. Add the cauliflower and cook, with a lid on for 8 minutes or until cauliflower is fork tender. Do not drain.
3. Use a slotted spoon to transfer the cauliflower pieces to vacuum blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, paprika, flaxseeds and milk. Blend until the sauce is very smooth, adding more broth or milk depending on how thick. Once it blended add the cheese and warm up on low heat for 3-4 minutes or until the cheese is melted.
4. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil. You can topped pasta with toasted paprika chickpeas, in oven for 17-20 minutes.
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