Health by Stealth Caulifredo Sauce

Health by Stealth Caulifredo Sauce

Art by Nicoletta Ceccoli

 

When I came across the idea of cauliflower sauce, I was a little skeptical, but also intrigued. Intrigued enough that I had to try it. Like so many things that turn out to be awesome, it was just crazy enough to work. The result? Well, the post-blending taste test literally made me do a happy dance. It is tasty as hell!

This is my own tweak of Chocolate Covered Katie’s great version. As with so many of my favourite creamy things right now, the Vedged Out homemade moxarella (linked below) gives it the x-factor (Somer, I will never tire of your moxy recipe ♥ ). You would never guess that there is cauliflower in this thick, creamy, luxe and slightly cheesy sauce.

Why do you want more cauliflower in your life? Well, all vegetables are great for you, but the super-powered brassica family – which includes broccoli, kale, many asian greens and our friend cauliflower – are among the heavyweights.

Cauliflower is packed with phytochemicals, manganese, potassium and vitamin K. And don’t forget the fiber, folate or the big hit of antioxidents, either: believe it or not, one cup of cauliflower florets has 3/4 of your RDI for vitamin C. Easy.

Caulifredo Sauce is absolutely delicious over vegetables and also makes for a rad pasta or rice bake topping. Pour a good helping over lightly cooked broccoli and in an instant you have twice the brassica goodness on your plate. One delicious (and simple!) way to keep yourself supremely nourished.

 

Health by Stealth Caulifredo Sauce

 

Ingredients:

2 tbsp olive oil
3 small(ish) cloves garlic, crushed
1/2 medium head of cauliflower, chopped into small florets
1 cup + 2 tbsp soy milk
1/4 tsp sea salt
1/2 cup homemade fresh moxarella

 

What to do:

In a medium saucepan, heat olive oil for 30 seconds over low heat.

Raise heat to medium, add garlic and cook for 1 minute, stirring constantly.

Add cauliflower, soy milk and salt. Stir until well combined. Bring to a simmer. Add moxarella and stir through, then cover saucepan and reduce heat.

Cook for about 15 minutes, stirring occasionally, until cauliflower can be pierced very easily with a fork.

Set aside, uncovered, to cool down for 10 minutes, before blending until very smooth. Pour back into clean saucepan and warm gently before serving.

Leftovers will store very well in the fridge for a few days.

Serves 2-4.

 

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