I love cauliflower – steamed, roasted, cauliflower steaks, and cauliflower parmesan. It is a super versatile veg and makes a great secret ingredient for this filling and decadent creamy, cheesy sauce. It is the perfect way to use the sides of a head of cauliflower when cutting it in to steaks – there are always random pieces leftover.
This was my lunch but it is great baked with mac, poured over a baked potato, as a topping for nachos or tacos or any other way you would use a cheesy sauce!
This recipe makes about 3 cups.
1/2 head cauliflower, about 2 cups of florets
2 cups plant milk
1/4 cup nutritional yeast (nooch)
2 tablespoons sweet white or chickpea miso
1 tablespoon Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon fresh turmeric
1/2 teaspoon salt
Pinch white pepper
Steam the cauliflower. When soft, add it along with the rest of the ingredients into the Vitamix or blender and let it rip until creamy and smooth.
Use immediately, store in the refrigerator for a few days or freezer in a safe container. Enjoy!