PREP TIME: 5 mins. COOK TIME: 25 mins + 30 mins cooling time. SERVINGS: 4-6
You won’t miss the traditional cream, butter and flour-laden version - this delicious sauce is silky, creamy, versatile, and nutritious.
2 Onions (small to medium diced)
2 Garlic Cloves of garlic (1 large and 1 small, peeled and grated)
1 head of cauliflower, washed, leaves removed and cut into florets
1 tbsp Vegetable Bouillon or Stock Cube
400 ml Coconut, Oat or Rice Milk White Wine
1. Fill and boil kettle.
2. Add olive oil to a large saucepan or stockpot and add onions. Sauté on a low heat to soften - not brown.
3. Add garlic and stir regularly to stop browning or burning.
4. Add cauliflower, stir to coat with garlic and onions mix, than pour in enough hot water to almost cover and add bouillon or stock cube. Cover with lid and bring to boil.
5. Turn down heat and add milk and stir to combine.
6. Simmer until the cauliflower is tender and liquid has reduced. Turn off the heat and break down cauliflower florets into small pieces with wooden spoon. Leave to cool for at least 30 mins.
7. Once cooled, pour into bullet style blender (or you can use a stick blender) and blend. Add a drop of mustard, taste and you can add more to taste, then season with salt and pepper. Add 2 tbsp white wine or more to taste if necessary. If the sauce is too thick, add a little more wine or water - slowly - to thin it out. If sauce is too thin, heat and simmer gently, stirring continuously until it thickens up.