Cauli-Fredo Sauce - cooking recipe

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)

Preparation

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