This creamy cauliflower sauce is one for the freezer stash! Perfect as a pasta sauce, to enjoy as a warming soup or even over meat and fish.
-1 head of cauliflower (mine was 550g)
-Low sodium vegetable stock (enough to cook cauliflower in)
-15g unsalted butter
-2tsp crushed garlic
-25g finely grated parmesan cheese
-Black pepper (optional)
1. Cut your cauliflower into florets, pop into a pan and cook until soft in vegetable stock.
2. Whilst your cauliflower is cooking, melt your butter in a small pan over a low heat. Once the butter has melted, add your garlic and cook until fragrant (this usually takes around 1-2 minutes). Be careful to keep the garlic moving and do not burn as it becomes bitter.
3. Lift out your cooked cauliflower and pop into a blender (or a large bowl if you prefer to use a stick blender). Add a couple of ladles of the veggie stock you cooked your cauliflower in and blend until smooth like a soup. Add your vegetable stock gradually until you get to the desired thickness. I don’t like mine to be too runny as it holds to pasta and works as a sauce better when a little thicker, similar to a thick tomato soup.
4. Finally, add your cooked garlic and butter along with parmesan cheese a blitz one more time so all combined. Add black pepper to taste.
This is your basic creamy, cauliflower sauce! Fabulous as a pasta sauce, a warming soup or I like to pop mine over some baked fish…it honestly goes so well. Your sauce can be popped in the fridge and stored for 2 days or divided up and frozen for a later date! Just defrost in the fridge and heat on the hob or in the microwave.
In the images here I have cooked a little pasta with some broccoli and edamame beans then added my creamy cauliflower sauce along with some spinach to get those extra greens in! We love pasta bake in our house so I’ve popped it into an EasyMat Original and topped it with a little cheddar cheese and baked in a hot oven for 15 minutes. Enjoy!