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Creamy Cauliflower Sauce

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4.8 from 6 reviews

This delicious recipe for Creamy Cauliflower Sauce is so easy, versatile, naturally gluten-free, and vegan-friendly. Use it in rice recipes, dairy-free mac and cheese, or pasta dishes like my recipe for pasta primavera.

Ingredients

Scale
  • 1 head of cauliflower

Instructions

  1. Fill a large pot with water and bring it to a boil.
  2. Meanwhile, chop the cauliflower into quarters. Chop off the florets and cut the stems into approximately 1″ pieces so that the cauliflower cooks uniformly.
  3. Place chopped cauliflower into a steaming basket and steam for 5-10 minutes, until the stems can be easily poked through with a fork.
  4. Remove cauliflower from the basket, and place it in a blender or food processor. Puree the cauliflower until it is smooth, adding water only if necessary.
  5. Divide into one cup portions and freeze if not using immediately.

Notes

  • In my opinion, it’s wise to make this sauce thick because you can always thin it out later with milk, vegetable broth, chicken stock, or water. By itself, this sauce is pretty bland, so expect to add seasonings of some sort, even if it’s just salt and pepper with a little olive oil.
  • Don’t worry if you don’t have a steaming basket. Just bring a pot of water to a boil, add the cauliflower, lower to medium-low heat for 5-10 mins, and remove with a slotted spoon. Voila!

Nutrition