Tonight I planned to make a cauliflower and tofu dish but my body said ‘no!’; It wanted something simple with no spice! With a cauliflower and some extra coconut milk left over from making cashew nut ‘cream cheese,’ the obvious choice was cauliflower sauce. I usually call it white sauce because normally my cauliflower is white and it reminds me of the white cheese sauce my sister used to make us after she returned from living in Italy for a couple of years. But I bought a beautiful purple cauliflower at the market that I could not resist. So I will call it ‘cauliflower sauce’ as tonight the sauce is a resounding purple.
I served it over steamed potatoes but it is delicious over any sort of pasta, steamed vegetables or as a sauce in a baked veggie dish.
The amounts vary depending on the size of your cauliflower, the consistency you prefer and how rich you like it. Below I have just given approximate measurements. Adjust them to meet your own preferences.
Cauliflower Sauce
Ingredients
1 head of cauliflower, leaves trimmed, washed
1 cup organic coconut milk
1-2 cups homemade soup stock (no salt or fats added)
1 tsp sea salt
1/2 tsp freshly ground pepper (black or mixed peppercorns)
1/2 tsp chilli flakes (optional)
Method
Prepare the cauliflower and place it in a steamer. Steam until it is tender and a fork goes through easily. Cut into quarters and put in a high speed blender with the coconut milk, vegetable stock, salt, pepper and chilli if using. Run on high for one minute. Add more soup stock if you would like it to be thinner and salt/pepper to taste if needed.
Serve over pasta or steamed vegetables. Store in an airtight container in the refrigerator for a few days.