The very first time I made a variation of this sauce was for Thanksgiving as I took the classically heavy Green Bean Casserole and lightened it up into a nearly vegan dish, except for the Turkey broth (please note: a vegan broth would work well, it just wasn’t convenient). Stay tuned this November as this dish will be featured! Since I typically make the sauce from a gigantic head of cauliflower, I have noticed that it usually makes more sauce than I will need for one dinner. No problem, as this is my favorite way to batch cook. I love the idea of spending a few hours prepping dishes that help you get through the week, but I have noticed it is more realistic for me to make a dish and store the additional leftovers in parts. Then I repurpose the pieces of a meal into a completely new dish. It saves me time on the next meal without requiring an extra long cooking session to prepare batch dishes. It is like a continuous rotation of fun ingredients whenever I do this batch cooking method throughout the week. This creamy cauliflower sauce has started as a pasta sauce enhanced with lemon and asparagus and then the leftovers became a garlicky-cream sauce on a pizza. I also have folded it in with breakfast sausage for a light and delightful Biscuits & Gravy. Actually, after dining on that my husband was surprised to hear it was cauliflower and not milk based. I have made this sauce in a blender and in a food processor. Really it is not much more complicated than making a smoothie and steam-roasting a veggie. I prefer roasting the cauliflower with a few cloves of garlic for another layer of flavor.
1 head cauliflower
2-3 cloves garlic, depending on the size
1-2 teaspoons salt, to taste
2 cups water or broth, more as needed
1/2 Cup almonds
Optional flavor boosts, add one or more of the following to taste and depending on what you are making:
2 tablespoons grated parmesan cheese or nutritional yeast
1 lemon, zest and juice
For Biscuits + Gravy, keep it plain and add:
1/2 pound crumbled and cooked breakfast sausage
1/2 teaspoon freshly ground black pepper
To make the sauce:
Preheat the oven to 375. Break the cauliflower up into mostly even pieces, including the stem, although discard the greens. Spread out on a roasting pan and toss in the garlic, sprinkle with half of the salt and pour in about 1 cup of water or broth. Cover the roasting pan with a lid or tightly with foil. Roast for about 35-50 minutes until the cauliflower is mostly falling apart. Add more liquid if needed, but keep it covered. Meanwhile, in a food processor or blender, whip together the almonds with another cup of water or broth, blend until the nuts are mostly smooth.
Are you on Instagram? Or Facebook? Starting on June 1st, I am holding an Instagram Summer Recipe Party . Everyday I will suggest taking a photo of a different type of food in your kitchen. Then we will source the crowd to come up with different new ways to use the food. Do not hesitate to join the fun and receive a flood of refreshing ways to use your favorite ingredients!
