Cauliflower cream sauce is everything they say. It is creamy, versatile, and doesn’t taste like your grandmother’s boiled cauliflower. There are many recipes on the web for this sauce and they are all variations on a theme. The one I use is based on Del Stroufe’s Forks Over Knives: The Cookbook (The Experiment, LLC New York 2012). It is good with pasta. It makes a great creamed spinach or creamed kale.
- 3 cups of cauliflower florets, about one large head of cauliflower cut into small florets
- 2 cups of unsweetened, unflavored plant milk, coconut or almond
- 1 cup of diced white or yellow onion
- 3-4 Tbsp. white wine
- 1 Tbsp. minced garlic
- 1 Tbsp. dried thyme leaves, crumbled between your palms
- ¼ teas. ground nutmeg
- Salt and pepper to taste
Put cauliflower florets in a large amount of water and cook until the cauliflower is very soft, about 15 minutes.
Sauté the onion over medium heat until it softens. Add wine, a few spoonsful at a time as the onions begin to stick to the pan. Add the garlic and cook for one or two minutes to soften. Then add the thyme and salt and pepper and cook for another five minutes until heated through. You may need to add some more wine.
Drain most of the water from the cauliflower and add the onion mixture to the cauliflower. Puree the vegetables using an immersion blender. Heat the milk and add as much as necessary for a creamy consistency. Heat gently over low heat until it is heated through. Do not let it boil. This recipe makes about five cups.If you can’t use all the sauce immediately, freeze what is left and then use it within a week.