**ROASTED CAULIFLOWER CREAM**
by Patricia Torena
This delicious cauliflower sauce is extremely rich and creamy, easy to make and very versatile. What is fantastic about this sauce is that not only it is a fulfilling and delicious soup that can be enjoyed by itself, but also it is an amazing cream that can be used in many preparations* and as a substitute for Béchamel sauce.
*(I made Creamy chicken and portobello pasta & Stuffed zucchinis!! 👌👀)
Béchamel sauce is a white sauce made with a butter, flour and milk base. It is widely used in French and Italian cuisines as a creamy key to holding together many amazing dishes such as lasagna, scalloped potatoes, pastas, gratins, and croque madame.
But what if we could have a dairy-free version of Béchamel sauce that has the same rich creaminess and can be enjoyed by vegetarians, meat-eaters and vegans? Yes, the answer is Cauliflower cream.
1. Preheat the oven to 450 F (or 230 celsius). Place cauliflower in a roasting pan. Drizzle with olive oil and season with nutmeg, garlic powder, salt and pepper, and toss to coat. Place peeled garlic cloves on a side of the pan. Roast cauliflower in the over until golden brown, about 30-40 minutes. Set aside.
2. Melt butter or coconut oil in a large saucepan over medium heat, add onion (or shallot) and cook, stirring frequently, until golden brown, about 5 minutes. Sprinkle the flour over the onion and stir to coat. Cook for about 3 minutes, until the mixture is golden brown.
3. Slowly add the milk and mix with a wire whisk to dissolve flour properly. Add yogurt and half&half cream, if using. Stir in roasted garlic and cauliflower, bring to boil and simmer over medium heat for about 25 minutes, stirring occasionally.
4. Working in batches, transfer the mixture to a blender and blend, starting on slow speed and increasing to high, until completely smooth, about 1 minute. Add more milk if necessary, to achieve the desired consistency. You can alternatively use an immersion blender to puree the mixture directly in the original saucepan. Add lemon juice and salt and pepper to taste.
ENJOY!!!
This delicious cauliflower sauce is extremely rich and creamy, easy to make and very versatile. What is fantastic about this sauce is that not only it is a fulfilling and delicious soup that can be enjoyed by itself, but also it is an amazing cream that can be used in many preparations* and as a substitute for Béchamel sauce.
*(I made Creamy chicken and portobello pasta & Stuffed zucchinis!! 👌👀)
Béchamel sauce is a white sauce made with a butter, flour and milk base. It is widely used in French and Italian cuisines as a creamy key to holding together many amazing dishes such as lasagna, scalloped potatoes, pastas, gratins, and croque madame.
But what if we could have a dairy-free version of Béchamel sauce that has the same rich creaminess and can be enjoyed by vegetarians, meat-eaters and vegans? Yes, the answer is Cauliflower cream.
Ingredients
(5 to 6 servings)
- 1 big head cauliflower, cut into small florets
- 1 onion/shallot finely diced
- 5 cloves of garlic
- 2 tablespoons olive oil
- 1/4 teaspoon ground nutmeg
- 2 teaspoons garlic powder
- 2 tablespoons all-purpose flour
- 5 cups almond milk or any nut milk*
- 1 tablespoon butter/coconut oil
- Juice from 1/2 lime
- 1/2 cup plain yogurt and 2 tablespoons half & half cream**
- Salt and pepper to taste
* You can make a dairy-based version and use regular milk
**Use if not making a full vegan version
Step by Step
1. Preheat the oven to 450 F (or 230 celsius). Place cauliflower in a roasting pan. Drizzle with olive oil and season with nutmeg, garlic powder, salt and pepper, and toss to coat. Place peeled garlic cloves on a side of the pan. Roast cauliflower in the over until golden brown, about 30-40 minutes. Set aside.
2. Melt butter or coconut oil in a large saucepan over medium heat, add onion (or shallot) and cook, stirring frequently, until golden brown, about 5 minutes. Sprinkle the flour over the onion and stir to coat. Cook for about 3 minutes, until the mixture is golden brown.
3. Slowly add the milk and mix with a wire whisk to dissolve flour properly. Add yogurt and half&half cream, if using. Stir in roasted garlic and cauliflower, bring to boil and simmer over medium heat for about 25 minutes, stirring occasionally.
4. Working in batches, transfer the mixture to a blender and blend, starting on slow speed and increasing to high, until completely smooth, about 1 minute. Add more milk if necessary, to achieve the desired consistency. You can alternatively use an immersion blender to puree the mixture directly in the original saucepan. Add lemon juice and salt and pepper to taste.
ENJOY!!!
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