1large head of cauliflowerabout 5 cups small florets
6large cloves garlicminced
1chipotle pepper in adobo sauce
1teaspoonkosher saltadjust to taste as needed
1/2teaspoonfreshly cracked black pepper
1/4cupmilk(adjust the milk according to how liquid you want the sauce to be. 1/4 cup is perfect for us.)
To Make The Sauce
Place the water and the cauliflower in a large pot and bring to a boil. Simmer for 5-7 minutes, until the cauliflower is fork tender. Do not drain.
Saute the garlic with the butter in a small skillet over medium low heat. Cook for a few minutes, until the garlic is fragrant and soft.
Use a slotted spoon to transfer the cooked cauliflower to the blender. Add 1 cup of the cooking liquid from the cauliflower, along with the cooked garlic and butter from the skillet, the chipotle pepper, the salt and the peppers.
Puree until completely smooth. Depending on how powerful your blender is, this could take a few minutes. Add the milk and pulse to combine.
If you won't be serving this immediately, let cool and transfer to an airtight container and refrigerate until needed. Serve hot. Enjoy!
To Make Zucchini Noodles
Wash the zucchini and trim the ends. Julienne the zucchini, avoiding the seeds in the center. If you have a spiralizer, go to town with it and you'll wind up with a lovely pile of curly zucchini noodles. When ready to serve, toss the raw noodles with the hot cream sauce. Enjoy!
FREEZER MEAL: Portion the cooled sauce into freezer safe containers or ziploc freezer bags. Thaw completely in the refrigerator before reheating in a skillet over low heat on the stove-top, stirring frequently.