Cauliflower White Sauce? I know how it sounds. But trust me, even the cauliflower-haters won't know. It's delicious, easy to make, freezes great and helps dinner come together in minutes.
Cut cauliflower in half. Remove leaves as needed. Cut into large chunks. This will help the cauliflower cook faster and is easier to load into the blender afterward.
Bring a large pot of water to a boil. Add a generous amount of salt; as if you were about to cook pasta. Add the cauliflower. Boil for about 15-20 min until the cauliflower can be pierced with a fork with no resistance.
Remove the cauliflower from the water and place in a bowl to cool. Save ½ cup of the water used for boiling. This will go into the sauce later. If you'd prefer a thinner sauce, use more of the water.
Once the cauliflower is cool to the touch, add it to a blender with the rest of the ingredients. Blend until smooth. Add water as needed to thin. If planning on freezing the sauce, I recommend following the recipe as written. The sauce will come out thick, which makes it more concentrated. Easy for freezing, and you can add water when cooking with it to thin as desired.