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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Friday, November 08, 2013

Scraps and Snippets - Caulfredo Sauce

Caulfredo Sauce

1 head of cauliflower (leaves and tough stump removed and discarded but use stems) (about 3 cups)
2 1/2 Cups unsweetened "milk"(I used soy)
1 to 1 1/2 TBSP "Butter" (I used Earth Balance)
1/2 onion diced
8-10 cloves or garlic diced (I used 8, I’m going to add a little more in the next batch)
1 tsp salt
1 tsp lemon juice

Break up cauliflower and place in a pan with a steamer section and lid. Bring water to boilthen drop to simmer. Steam until tender, about 7 minutes. Let cool. 

Saute garlic and onion in the butter and caramelize.(if desired you could drizzle onion and garlic with a little olive oil and roast instead).

Place the cooled cauliflower, sautéed veggies, salt and lemon juice in a large food processor or super blender. Puree, add milk a cup at a time until you get the consistency you desire. Store in fridge if not using right away. Heat on low, or in low crockpot to warm sauce. (If you don't have a huge food processor, puree 1/2 the cauliflower, onions, garlic and lemon juice and salt. Add some of the milk. Dump into another pan or crock pot. Puree the remaining cauliflower etc in the food processor and do the same. Add to the pot and stir, mix in the rest of the milk until you reach the desired consistency.)

Serve over rice or pasta or vegetables.