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Lunch recipe · from the recipe book

Roasted Garlic Cauliflower Cream Sauce

A silky, velvety sauce of milk-simmered cauliflower and sweet roasted garlic blended smooth with a nutty Parmesan finish and a hint of nutmeg.

Roasted Garlic Cauliflower Cream Sauce

Ingredients

  • 13 cloves40 gGarlic1 whole head, top sliced off, cloves left in skin
  • 1⅛ tsp5 gOlive oil
  • ½ medium head300 gCauliflowercut into small florets
  • ½ medium60 gYellow onionchopped
  • 1½ cups (350 ml)360 gMilk, 2%
  • ⅓ cup grated30 gGrated Parmesan
  • ⅛ tsp0.3 gGround nutmeg
  • ¼ tsp2 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 1½ tsp8 gLemon juice
  • 1½ tbsp chopped5 gFresh parsleyfinely chopped

Steps

  1. Preheat the oven to 400°F (200°C).
  2. Drizzle the cut top of the garlic with the olive oil, wrap it in foil and roast for 40 minutes until the cloves are soft and golden; let cool slightly.
  3. While the garlic roasts, put the cauliflower, onion and milk in a pot, bring to a gentle simmer over medium-low heat, cover and cook for 15 to 18 minutes, stirring now and then, until the cauliflower is very tender. Watch that the milk doesn't boil over.
  4. Squeeze the roasted garlic cloves out of their skins into the pot and stir in the salt, black pepper and nutmeg.
  5. Off the heat, blend the sauce with an immersion blender until completely smooth, or carefully blend in batches in a stand blender with the lid vented.
  6. Return the pot to low heat and stir in the Parmesan until melted, then stir in the lemon juice; loosen with a splash of pasta cooking water if it is too thick.
  7. Toss with hot pasta and sprinkle with the parsley to serve.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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