It's a really versatile sauce and can be used wherever you would use butter, bechamel, alfredo or cheese sauces.
Here I've poured it over spiralised zucchini and pumpkin noodles with diced avocado, cherry tomatoes and wild salmon. The combination of raw and cooked works really well for me as cooking the cauliflower helps with digestion. The rest of the ingredients I find work well when raw letting them get to room temperature so that when I add the warm sauce it makes a lovely comforting main meal especially now that it's getting cold.
Cheesy Cauliflower Sauce
Recipe adapted from: Lowfatvegan
Makes: 2 cups.
¾ cup water
2 heaped cups cauliflower florets
1-2 cloves fresh garlic – peeled
¼ tsp smoked paprika
1/8 tsp dry mustard
1/8 tsp turmeric powder
¼ cup savoury yeast flakes
2 tbs mellow miso
½ tbs fresh lemon juice
Salt to taste if needed
Add cauliflower, garlic, smoked paprika, mustard powder, turmeric to a pot with the water and simmer on low until the cauliflower is really soft. About 20-30 minutes. Some or most of the water may evaporate which is ok, less water makes for a thicker sauce. Add the cooked cauliflower mixture to a blender with the remaining ingredients and blend until smooth. Adjust seasonings if needed.
Pour over vegetables, meat or pasta for a delicious low carb, low fat, and dairy free alternative.