So I’m now 11 days into my Whole30 challenge and feeling good. One thing I am definitely missing though is dairy. I am a latte addict and love my cheese and I have to admit I am secretly proud of myself for even managing this long without either of those. My family love nothing more than a big bowl of comforting pasta with a cheesy sauce so I set about trying to find an alternative and healthier option for us all….hello Creamy Cauliflower Sauce!
The main ingredient in this sauce is surprise surprise…cauliflower! There have been different variations of this sauce doing the rounds on Pinterest for a little while now but I wanted to make a dairy free version so that I could eat it too and also free from any salty stock cubes so that I could feed it to the baby.
So with all these stipulations in mind I wasn’t sure how this sauce would turn out but with just two ingredients I think I managed to create an incredibly creamy and satisfying sauce. My family loved it and lapped up the Macaroni Cheese I made using it. If you are not a big coconut fan don’t worry, the coconut taste is very very subtle and not overpowering at all. Cauliflower haters shouldn’t worry either, if you use a super fresh cauliflower and don’t over-boil it, you won’t get that strong cauliflower taste.
This sauce is so easy and versatile. It only took ten minutes to make and so far I’ve used it in Macaroni Cheese and in a Ham & Mushroom Courgetti dish and I can’t wait to try it out in soups and casseroles later in the Autumn. Have you got any other ideas of what recipes I could make using it?
P.S. I apologise for how rubbish these pictures are. After a 3 week break from taking pictures of food I seemed to be incapable of getting a decent shot of this sauce, plus the light was miserable that day. I promise to take better pics the next time I make it!
- 1 small head cauliflower cut into florets (approx 300g)
- 100ml coconut milk
- salt and pepper to taste
- Place the cauliflower florets in a pan of boiling water and turn the hob to a medium heat. Bring to the boil and then simmer for approximately 5 minutes or until the cauliflower is tender. Be sure not to over cook it so that it becomes very soft and mushy.
- Transfer the cauliflower to a blender and add the coconut milk. Blend until smooth. You can add more or less coconut milk depending on what consistency you want your sauce to be. At this point you can season the sauce to your liking.
- Keep the sauce in an airtight jar or container in the fridge for up to 3 days.