Recipe: Creamy & Cheesy Cauliflower Sauce

This sauce has been a revelation for me. I bookmarked the Pinch of Yum recipe YEARS ago, but finally gotten around to trying it  few months back. I was feeling slightly worse for wear on the run up to exams, wanted something comforting for lunch, something filling but that wouldn’t have me in need of a lie down after eating. This fitted the bill perfectly.

If you didn’t know it had cauliflower in it, you’d be forgiven for thinking it was just an ‘ordinary’ cheesy white sauce. There is perhaps a hint of nutty roasted-cauli taste, but so little that I’ve managed to feed this to cauliflower haters with no problems whatsoever. It’s reasonably low in calories (compared to my usual recipe!) yet tastes so indulgent and rich. It freezes far better than a traditional white sauce, making it perfect for study day lunches. Tossed with a good pasta, stirred into rice or even thinned down into a soup (I like to use chicken stock to do so) it’s become a firm favourite.

I’ve even used it to make what turned out to be a pretty awesome cauliflower cheese – add to roasted cauliflower, top with extra cheese then grill until golden. Perfection without all the calories!

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Recipe (makes around 6 portions)

  • 6 large cloves garlic, sliced
  • 1 large knob of butter
  • 1 tbsp oil
  • 2 cauliflowers, split into medium-size florets
  • 75g grated parmesan (or other cheese of your choice), finely grated
  • 1/2 cup milk (more to taste)

Toss the cauliflower with the oil, season with salt and pepper, then roast at 200C for around 20 minutes, or until very lightly charred and fork-tender. Meanwhile slowly cook the garlic in butter over a slow eat until soft – don’t let it brown or it will taste bitter. You could also add some fresh herbs to the pan – rosemary is particularly good!

Pop the cauliflower, parmesan, garlic and buttery juices (discard any herbs) into a blender and whizz until smooth, gradually adding the milk until you have your desired consistency. Chill until ready to use. I find this sauce keeps well in the fridge for a couple of days, or in the freezer for a good long while.

Enjoy stirred into tasty for a comforting meal without the guilt! Next time I make this I’m planning to try it as a base for a white pizza…

What’s your current favourite recipe?