I’m really stoked to be giving this post a makeover. It was due.
When I originally posted this recipe I was celebrating my 100th blog post. Now, I’m celebrating a rebrand of the entire blog. We’ll be kissing that whole “mostly” pesco-vegetarian label buh-bye. Over the next few weeks, I’ll be going through the archives and filing my meaty recipes under “G”. (Garbage.) Actually, I’ll be switching them over to private just in case anyone needs one of them some day. But yeah. I’m pretty excited about this change — despite the loss of traffic that will occur for a stint. But it’s cool, because another part of my rebrand is me blogging for me rather than business and popularity and all that jazz. If you missed by musings about the pressures of blogging for business and how it can slay one’s passion, you can find it here.
Now let’s talk about this recipe.
Cauliflower cream sauce is magical. It’s garlicky, creamy and rich without the use of heavy cream or crazy amounts of butter. You can use milk or plain Greek yoghurt to achieve that smooth velvety texture that we all long for in a creamy sauce.
As much as I’d love to claim cauliflower cream sauce as my own brilliant invention, it’s obviously not. This is, however, my own recipe. I think I read about five different recipes for it, taking notes, then coming up with my own.
You might think I’m nutty, but I use 7 big ass cloves of garlic.
Guys. Garlic for days.
(More like garlic breath for days.)
If you ever find a recipe on this blog that calls for one measly clove of garlic, I’ve either been hacked or kidnapped and forced to write a bland recipe under duress.
One of the best things about this recipe, besides it being a creamy yet healthy godsend, is it’s easy. Like, super duper easy. It’s really just a matter of simmering cauliflower florets in vegetable stock, throwing some things in a blender and then blending until smooth.
So, how do you eat this?
With a spoon. (I kid. Kinda.) This stuff is actually versatile AF. I love using it as a creamy pizza sauce if I’m going for a non-traditional pizza — like this Easy Cast Iron Pizza. You could also mix it with rice to create a lazy-ish spin on a risotto.
Of course, it does amazing things with pasta.
Here’s what I had for lunch:
Have you made this recipe? Snap a pic and tag me on Insta! #KillingThyme
- 1 cauliflower head
- 3 cups vegetable stock
- 2 tablespoons butter
- 7 cloves of garlic, minced
- Juice from 1/2 lemon
- 1/2 teaspoon onion powder
- 1/2 cup unsweetened and unflavoured almond milk or 1 heaping tablespoon plain greek yoghurt
- 1/2 teaspoon kosher salt, + more to taste
- 1/2 teaspoon cracked black pepper, + more to taste
- Bring 3 cups of vegetable stock to a simmer.
- Cut your cauliflower into bite-size florets.
- Add the cauliflower florets to the simmering stock and simmer for approx. 7 mins. or until the florets are tender enough to stick a fork through them.
- While the cauliflower simmers, mince the garlic.
- Melt the butter in a saucepan over medium-low heat.
- Add the minced garlic and sauté until fragrant, stirring occasionally.
- When the cauliflower florets are ready, transfer them to a blender with a slotted spoon. Save the stock.
- Add the buttery minced garlic, almond milk (or Greek Yoghurt), lemon juice, onion powder, kosher salt, cracked black pepper and 1/2 cup of the boiled stock from the pot.
- Blend until smooth.
- You may want to gradually add another 1/2 - 1 cup of the stock from the pot to get more creaminess, but make sure to add it gradually — you don't want it to get runny.
* Yields 3-4 cups