A deliciously creamy vegan sauce made using just cauliflower and coconut milk. Whole30 compliant!
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!
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Creamy Cauliflower Sauce
Prep Time: 5 mins- Cook Time: 6 mins
- Total Time: 11 minutes
Yield: 4 1x
Category: Sauce
Cuisine: European
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Pin RecipeDescription
A deliciously creamy vegan sauce made using just cauliflower and coconut milk. Whole30 compliant!
Ingredients
- 1 small head cauliflower cut into florets (approx 300g)
- 100ml coconut milk
- salt and pepper to taste
Instructions
- 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.
My husband has given up dairy so we tried this and it was lovely. I was really surprised as I’m not normally a fan of cauliflower but in this form it’s great!
★★★★★
Hi Ciara, i want to make this next! I forget to give my kids cauliflower so i’m looking forward to hiding it in their next pasta dish. I was wondering if i can just use full fat milk instead of coconut milk since its for the kids? Thanks
Yes absolutely. Normal milk will work just fine too!