Cauliflower, my new favourite ingredient

As a Pinterest addict, I am well aware of the current cauliflower craze. The cruciferous gem is...

As a Pinterest addict, I am well aware of the current cauliflower craze. The cruciferous gem is being embraced by all kinds of people, from vegans to paleos to low carb addicts. Why? Because it seamlessly incorporates into so many things while increasing nutrition and lowering the calories and fat in a recipe. It is insanely versatile. It can be blended to create a silky smooth puree which will moisten cakes, simulate cream sauces and even replace mashed potatoes. It serves as a low carbohydrate stand in for potatoes and virtually any starch when combined skillfully with other ingredients. I recently blended some cauliflower into a cheesy sauce for pasta and used it in my Macaroni and Cauliflower Cheese recipe. It was amazing! The cauliflower, greek yogurt and goat cheese puree was like an Alfredo sauce on its own. I immediately made plans to adapt that cauliflower puree portion of the recipe for just that purpose.  



My first memorable experience of pureed cauliflower was as the backdrop to one of my most memorable birthday dinners. My parents took me out to a great restaurant in Toronto called Oro. I ordered the salmon. A masterfully seared salmon steak was studded with salmon roe and perched atop cauliflower puree with baby bok choy and champagne reduction. It was...unforgettable. What blew me away was the lovely taste and texture of the puree, so silky and luxurious. I fast became obsessed and have been making my own variations for years. 

Today I offer a savory recipe for cauliflower puree with two versions. This is a deeply comforting yet healthy cauliflower cream sauce for pasta, or anything else you enjoy cream sauce on

NB: The first version of this sauce uses goat cheese, the second option is vegan. 

 I hope you give either version of this recipe a try,  it really hit the spot on a snowy day.



Cauliflower Cream Sauce
Goat Cheese Variation

Ingredients
1 head of cauliflower, or 2/3 of a large head of cauliflower
1 small package chevre
2 large cloves garlic
coarse sea salt
black pepper
1/2 cup reserved pasta cooking water

2 tbsp soy free veganaise
2 tsp kelp flakes
1 tbsp extra virgin olive oil

Steam or boil the cauliflower in salted water until it is soft. Strain but do not rinse. Using a food processor, blend the hot cauliflower and all other ingredients (only 1 tsp kelp flakes) together until a smooth sauce forms. Taste. Adjust seasoning to your personal taste. Serve immediately over pasta or whatever else you enjoy cream sauce on. Top with remaining 1 tsp kelp flakes and a drizzle of olive oil if desired.

Cauliflower Cream Sauce
Vegan Variation

Ingredients
1 head of cauliflower, or 2/3 of a large head of cauliflower
1 small can white beans OR flesh of 1 medium avocado
2 large cloves garlic
coarse sea salt
black pepper
1/2 cup reserved pasta cooking water

2 tbsp soy free veganaise
2 tsp kelp flakes
1 tbsp extra virgin olive oil

Steam or boil the cauliflower in salted water until it is soft. Strain but do not rinse. Using a food processor, blend the hot cauliflower and all other ingredients (only 1 tsp kelp flakes) together until a smooth sauce forms. Taste. Adjust seasoning to your personal taste. Serve immediately over pasta or whatever else you enjoy cream sauce on. Top with remaining 1 tsp kelp flakes and a drizzle of olive oil if desired.   




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