Cauli-Fredo Sauce

courtesy of #whole30recipes and @castawaykitchen

• Ready In: 40 mins
• Serves: 8

Ingredients

• 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)

Directions

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.