Have you ventured into the world of cauliflower sauces yet? If you are late to the party (like me), now is the time to join. Hey, arriving fashionably late is my kinda thing anyways. So what’s the big deal about this sauce? One pot (well two if you count a blender as a pot, and I don’t). Oil free. 7 ingredients. Just 20 minutes to make. Only 52 calories for 1/2 cup! Well hello sauce, did you notice my fashionably late self? Why yes, I would like to have a bowl of pasta with you. I’m flattered, thank you for asking.
Uh… ok. Moving on.
There have been so many recipes for cauliflower sauces floating around the internet. From Pinch of Yum, to Foodie With Family, to Leelalicious, to Fat Free Vegan Kitchen, and there are so many more! (See what I mean about being late). So to make my own version, I just started adding things to the pot until my kitchen was overflowing with delicious aromas, and I was drinking this sauce straight from the pan. Dreamy, creamy, saucy yumminess.
The result is a velvety, luscious, sauce that is just begging to be licked off the spoon. In fact, my sister even thought the sauce was too rich! Muhahaha, sneaky, sneaky cauliflower.
The ways to use this sauce are endless. Toss with pasta, mix into a casserole, top on pizza, make creamy scalloped potatoes, drizzle over baked potatoes, use in lasagna, agh, I am already getting hungry and I just finished my breakfast smoothie.
To make this recipe, just remove and discard the green leaves from the cauliflower, then hack it apart into even-ish sized pieces. It doesn’t have to be pretty, it’s going to be blended up anyways.
Add the cauliflower to a pot, along with three peeled cloves of garlic, the non-dairy milk and vegetable broth. Bring to a simmer and cook for about 10 minutes until the cauliflower is very soft and easily falls apart when pierced with a fork.
Once cooked, blend the cauliflower mixture with the seasonings, until smooth and creamy! That’s it. Done. Finito.
- 1 Medium Head of Cauliflower
- 3 Cloves of Garlic
- 2 Cups Vegetable Broth
- 2 Cups Non-Dairy Milk (such as soy milk or almond milk)
- ¼ Cup Nutritional Yeast
- 2 teaspoons White Miso Paste
- ½ teaspoon Salt (or to taste)
- Remove and discard the green leaves from the cauliflower. Chop up the cauliflower into even sized pieces. It doesn't matter if it is pretty, because it will all just be blended anyways. Peel the garlic cloves, and leave them whole.
- Add the cauliflower, garlic, vegetable broth, and non-dairy milk to a big pot, and bring to a simmer. Cook for about 10 minutes, until the cauliflower is very soft and falls apart when pierced with a fork.
- Now blend up the cauliflower mixture. You can use an emersion blender and blend everything together directly in the pot, or you can use a standing blender and blend the cauliflower and cooking liquid in batches, being careful not to fill the blender too high so the hot liquid doesn't explode out the top. Add the nutritional yeast, white miso paste, and salt and blend to combine.
- If you find your sauce is too thin, return the sauce to the pan and cook it down a bit more stirring often so it doesn't burn. If it is too thick, add a bit more vegetable broth or water.
- The ways to use this sauce are endless. Toss with pasta, mix into a casserole, top on pizza, make creamy scalloped potatoes, drizzle over baked potatoes, use in lasagna, you name it!
Featured Ingredient: Cauliflower. 22 Recipes, 19 Days to go!