Since I returned to a plant-based diet last year, I have been spending a lot of time recreating my favorite foods in a healthier way, and this meal was no exception.
Let me just get it out there that I am a huge fan of creamy foods. Like huge. So when I saw a basic recipe for making a creamy sauce that was made up primarily of cauliflower, I knew I was going to have to go there.
I wanted the sauce to be creamy and savory, reminiscent of Alfredo sauce, without the dairy and extra fat. My version turned out to be as simple as it is incredible, and low fat to boot. This recipe makes enough for two big servings plus enough sauce to freeze for another dish later.
FOR THE CAULIFLOWER SAUCE:
- 4-5 cups chopped raw cauliflower (roughly 1/2 of a large head)
- 5 garlic cloves
- 1 cup +/- vegetable broth
- 1/8 cup nutritional yeast
- 1 teaspoon onion powder
- 1/2 cup soy / almond milk
- 2 Tablespoons Earth Balance (optional, but recommended)
- salt to taste
- Boil the cauliflower for 8-10 minutes, or until tender. Drain and transfer to a blender.
- Add remaining ingredients and blend for 2 minutes, or until creamy. Add additional broth or milk as needed to reach desire consistency.
To make the Creamy Cauliflower Wild Rice with Roasted Vegetables recipe, I cooked a batch of wild rice (1 cup rice, 2 cups water, 1 T Earth Balance, simmered for 50 minutes), roasted some veggies tossed in olive oil (turnips, parsnips, carrots, Brussels sprouts, and mushrooms), and stirred everything together. Yeah. It’s really that easy.
NOTE: For this recipe, you’ll want to cut your roasting vegetables into bite sized pieces.
Don’t get me wrong; wild rice takes an hour to cook properly, and roasting vegetables isn’t quick either. Still, for a recipe that is this creamy and flavorful with almost none of the guilt, it is totally worth it.
I’ll be doing more with this sauce later, and you won’t believe how flexible it is.