Steamed broccoli topped with a creamy cauliflower sauce and toasted almond flakes
This dairy-free cream sauce is the a fabulous replacement for a cheese sauce! You can spread it, bake it, pour it and drizzle it just like any other creamy sauce out there. It’s dairy-free, grain-free, low carb, Paleo-friendly, vegan and made with vegetables! For a non-vegan option, this simple ingredient and easy to make recipe, non-veg stock or bone broth may be used. It freezes well in ready to serve and eat portions too.
Fillet steak on crisp lettuce & creamy cauliflower sauce, broccoli with the same sauce and roasted almond flakes, roasted figs & tri-coloured peppers
Ingredients
1 large cauliflower
1 clove garlic
4 cups homemade vegetable stock (for non-vegan, home-made chicken stock may be used)
1 teaspoon onion powder
1/2 teaspoon Himalayan or sea salt
1/4 teaspoon freshly ground black pepper
Here’s How
- Add the cauliflower, garlic and stock of choice to a pot on high stove-top heat. Cover and bring to a rapid boil. Reduce the heat to simmer and cook for 20 minutes.
- Strain the cauliflower with a kitchen sieve, reserving the liquid.
- Add the remaining ingredients with 1/3 cup of the reserved liquid to a blender or food processor. Blend on high for up to a minute or two, until very smooth.
- Add to any recipe that calls for creamy sauce or drizzle on vegetables and/or protein of choice. The sauce may also be used in vegetable “pasta” meals
- This sauce keeps well refrigerated for up to 4 days and may be frozen for up to 3 months.
