Magical Creamy Cheesy Sauce (Secret Ingredient: Cauliflower)


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!

Saffron Polenta over Cauliflower Mash Topped with Pumpkin Sage Pesto & Sautéed Shallots


If you read this bog you know I am a huge fan of Isa Moskowitz. I recently got to see her do a live show down at the City Winery. Funny, entertaining and great food!

I follow Isa’s restaurant, Modern Love on FB, and they recently posted a picture of this new dish: Saffron Polenta With Pumpkin Sage Pesto, Cauliflower Puree, & Crispy Shallots. They said, “It’s here now and waiting for you.” Yes, if I lived in Omaha I would have been right over.

I figure since I can’t easily get to Modern Love, although I am planning a field trip, I might as well try to imitate the dishes and flavor combos in my own kitchen. I used parsley to balance out the earthiness of the sage in the pesto which, like with any pesto, is better if made ahead of time. giving the pesto time to mellow and the flavors to marry. The earthy sage contrasts so nicely with the freshness of the saffron. In fact, that little spoonful I place gently on top of my dish was definitely not enough! The cauliflower mash and sautéed shallots add wonderful texture.

Note: Depending on how many people you are serving, there will be leftovers.

Saffron Polenta
1/2 cup uncooked organic polenta
1 1/2 cups water
Pinch saffron threads

Pour water into a pot. Rub the saffron threads between your fingers and drop them into the water. Bring it to a boil and then add the polenta. Reduce the flame and whisk until the polenta soaks up the water. Take the polenta off the heat and pour it into a rectangular baking dish and spread it out so that it is about 1″ thick. Let it sit for about 30 minutes for it to set. Cut it into any shape you like. I like to use a circle cutter.

Heat about a tablespoon of oil in a skillet and add the polenta. Let it go until it is starting to get crispy on the first side. You might even hear it popping. Then flip it and cook the second side.

Pumpkin Sage Pesto (makes about 1 cup, can be frozen)
1/2 cup fresh sage
1/2 cup fresh parsley
1/4 cup olive oil
1/4 cup pumpkin seeds
1 tablespoon chickpea or sweet white miso
1 clove of garlic
Pinch of salt

Place all of the ingredients into the food processor and process until it comes together and forms pesto.

Cauliflower Mash
1 head of cauliflower
Vegan milk *
Vegan butter *
Salt and white pepper, to taste

Cut the cauliflower into chunks and place in a pot. Cover with water and bring to a boil. Cook until the cauliflower is soft. Drain and place back into the pot.

* The amounts of milk and butter will vary, just like mashed potatoes, depending on the texture you like.

Start with a small amount of milk and butter use an immersion blender to puree until smooth. Add more butter or milk if necessary. Season with salt and white pepper.

Sautéed Shallots
Shallots, about 1 per person

Slice the shallots and water or oil sauté until soft.

Plate it up however you like and enjoy!

Noochy Roasted Cauliflower


This is Jason Wrobel’s recipe for Cheesy Cauliflower Popcorn but I like to call it Noochy, as in nutritional yeast. It was in one of the episodes of his show How to Live to 100 airs on The Cooking Channel. The nooch gives this cauliflower a terrifically cheese-y and nutty flavor. Love it! Had to share.

I add sliced shallots because I love them and I keep the seasonings a little simpler than the original recipe, but be creative and use what you like!

1 head of cauliflower
3 shallots
2 tablespoons nutritional yeast (nooch)
2 tablespoons grapeseed oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt, to taste

Preheat the oven to 425. Break up the cauliflower into small florets and place into a big bowl. Slice the shallots on the thicker side. That way they are not too thin and they won’t burn. Toss them in with the cauliflower.

Sprinkle the nooch, garlic powder, onion powder and salt over the cauli and shallots and toss to coat. Drizzle the oil over and toss again to incorporate everything together.

Turn out onto a baking sheet and bake for 15 to 20 minutes until nicely browned. Enjoy!

Cauliflower Saffron Soup

I love saffron so when I came across this recipe for cauliflower soup with saffron I decided to veganize it. Super easy and now it is one of my favorite soups to make!

makes 4 to 6 servings

1/2 big head of cauliflower
2 cups vegetable stock
1 cup water
Big pinch saffron threads, crumbled
1 onion
1/2 cup oat milk
S and P
Chives, for garnish

Combine the vegetable stock and water. Bring to a simmer and remove from the heat. Crumble the saffron between your fingers and add to the stock/water. Steep while preparing the onions and cauliflower.

Dice the onion and, in a soup pot, sauté in olive oil until soft. Break up the cauliflower and add to the onions. Toss to coat with oil and onions. Pour saffron broth into the pot and simmer, covered, until cauliflower is soft.

Using an immersion blender or Vitamix, puree until smooth. Add the oat milk and stir. Season with salt, taste and adjust. Garnish with chives. Enjoy!