Cauli-Fredo Sauce

• 4 garlic cloves
• 4 cremini mushrooms
• 1 small onion
• 1 small head cauliflower
• 1 cup coconut milk, I use organic Thai Kitchen
• 1/2 cup bone broth (If store bought read labels, sugar free)
• 1/2 tablespoon pepper (AIP sub pinch horseradish)
• 1 teaspoon salt, more to taste
• 1 pinch nutmeg (AIP sub cinnamon)
• 1 lemon, squeezed
• 1 tablespoon garlic powder
• 1 teaspoon Italian herb seasoning (oregano, thyme, basil, rosemary)

1. In a large pot, heat 1 tbsp cooking fat. Rough chop onion, garlic, mushroom & cauliflower.
2. Add onion, then mushrooms to pot & cook on medium high until tender.
3. Add in garlic & cauliflower. Stir well.
4. After 5 minutes add in coconut milk & broth & seasoning. Stir well.
5. Bring to a boil & cover.
6. Lower heat to a simmer. Simmer until cauliflower is tender, about 20 minutes.
7. Carefully transfer to a blender, add in lemon juice and blend until smooth. Taste, add salt & pepper as needed.
8. Can be stored in air tight containers in the fridge.

garlic, mushrooms, onion, cauliflower, coconut milk, bone broth, pepper, salt, nutmeg, lemon, garlic, italian herb seasoning

Taken from www.food.com/recipe/cauli-fredo-sauce-526471 (may not work)