Healthy White Enchilada Sauce

• Produce

  • 5 cups Cauliflower florets
  • 3/4 tsp Coriander, ground

• Canned Goods

  • 1 cup Chicken broth

• Baking & Spices

  • 3/4 tsp Salt + more

• Dairy

  • 2 tbsp Butter, salted
  • 1/2 cup Monterrey jack cheese
  • 5/16 cup Sour cream

• Other

  • Optional splash of milk (to thin

Found on rootsandradishes.com

Description

Ingredients

• 5-6 cups cauliflower florets
• 2 Tbsp butter, salted
• 1 cup chicken broth
• ¼ cup + 1 Tbsp sour cream
• Optional splash of milk (to thin)
• ¾ tsp ground coriander
• ¾ tsp salt + more to taste
• ½ cup Monterrey Jack cheese, shredded

Directions

• Boil 5-6 cups cauliflower florets in a large pot until soft, but not overly mushy.
• Drain cauliflower in a colander and allow to cool completely.
• While waiting for cauliflower to cool, heat butter in a small sauté pan until completely melted.
• Place cauliflower, butter, chicken broth, coriander and salt in a blender. Blend until smooth. Add sour cream and optional splash of milk if mixture is too thick. Blend again until uniform and very smooth, about 1-2 minutes.
• Pour mixture from blender into large sauté pan and turn heat to medium-high. Add Monterrey Jack cheese and allow to melt into sauce, stirring frequently. Once sauce is entirely heated through and cheese melted, remove from heat. Adjust flavors to taste (option to add more salt, cheese, etc.).
• Use in whatever recipes call for white enchilada sauce, a white soup base, or top vegetables, meat, etc.