A deliciously creamy vegan sauce made using just cauliflower and coconut milk. Whole30 compliant!
- 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.