Well, I have to admit, I am on a bit of a health kick at the moment, so excuse the next few posts being quite good for you! My creamy cauliflower sauce recipe eliminates the need for flour and butter in a white sauce. It does many things that I use an ordinary Bechamel sauce for.
Cauliflower Cheese made with the versatile Creamy Cauliflower Sauce
Because it has no flour, it also relatively low in Carbohydrates, so for any of you wanting to follow a low carb regime, this is great! Also gluten free, think of all the recipes that you can now cook up, where previously they were a no go. . . . . my mind is whirring!
I was amazed at how easy it was to make, easier than making bechamel in fact, so win win!
Tonight, I will be adding grated cheddar cheese and making it the sauce for my cauliflower cheese. When I’m not on my ‘give up pasta’ regime, it can be added to pasta as an Alfredo sauce or mix in some pesto for a basil sauce. It would be great for the white layer in Lasagna too, just add some Parmesan.
Tell me in the comments what ideas you dream up, who knows they might feature in my next post. . . . I love a bit of inspiration.
So here you have it, my creamy cauliflower sauce, have a go and thank me later!
Creamy Cauliflower Sauce, use as a replacement for bechamel in a multitude of dishes.
Ingredients
- 1 Onion, chopped
- 3 Cloves of garlic, chopped
- 1 medium Cauliflower, boiled until soft
- 150ml Single Cream
- Approx 100ml cooking liquor from the Cauliflower
- 1 tablespoon Coconut oil, to fry onions and garlic
- Salt and Pepper to taste
Instructions
- Take a frying pan, heat the coconut oil and add the onion and garlic, cook on low until both are softened. Take care not to burn the garlic, or the sauce will taste burnt.
- Pop the Cauliflower, a little of the cooking liquor, approx 50ml, the cream, the softened onion and garlic and Salt and Pepper into a blender and blend until smooth.
- The sauce should be thick, but add a little more of the cooking liquor if you need to.
- Adjust seasoning as necessary.
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