I’m thinking about food almost 24/7. I read, write, cook and eat al the time (well, maybe not always eating but for the rest…). I love it! To go with my breakfast this morning, I had chosen a cookbook from the wonderful Sarah Britton. You know from the fabulous blog My new roots (click link)! She is writing about a rich sauce made with white beans and intend to use it for a cheese fondue. Interesting idea! So I made my own version, with cauliflower as main ingredient. And oh my gosh, its soooo good! A new product for me to use, was the white miso. Did you try it yet? It’s a bit sweet and with lots of taste. It reminds me about something that I can’t put my fingers on… In short, just yum! I will write more about this miso under Tastebuds soon. The miso together with the nutritional yeast are the ingredients that are giving the cheese-like taste. It’s really fantastic! On top I have sprinkled raw parmesan, an easy tip to get a bit more crunch and cheesiness to your dish.
The sauce is ready in a few minutes if you have the cauliflower already cooked and your mixer prepared. It works really well with spiralized vegetables or any other pasta if you prefer. Be careful with the garlic, it shouldn’t completely take over. When making the recipe, I used fresh garlic and a rather big clove, resulting in that I could scare any demons away for the coming days haha!
But, let’s get to work!
Cheesy cauliflower sauce
300 gram/10,5 oz/ about a half cauliflower
1 clove of garlic
1/2 cup of olive oil
40 gr/ 1,4 oz/1 tbs white miso
The juice from 1/2 lemon
10 gr/0,35 oz/1 tsp Dijon mustard
10 gr/0,35 oz/ 4 tsp nutritional yeast
40 gr/1,4 oz water
How do I do it?
1. Clean and cut the cauliflower in smaller pieces. Add it to a pan and cover with water. Let it come to a boil and cook until soft. When ready, drain in a colander. If you have cauliflower left overs, these works perfect as well of course!
2. Add the cauliflower and all the other ingredients to your mixer. Let the knifes do their work until you have a creamy sauce.
3. Pour over the sauce to a pan and warm it up carefully.
4. Enjoy your sauce with (raw or shortly boiled) spiralized courgette and a salad. Sprinkle some raw parmesan on top when serving.
1 cup of raw pumpkin seeds
2 tsp nutritional yeast
How do I do it?
1. Add the pumpkin seeds to a dry skillet and bake until golden. Pour it over into a mortar and let it cool of.
2. Add the nutritional yeast to the mortar and grind it al together until you have a rough “parmesan”.
3. Keep it in a glass jar in the refrigerator up till 2 weeks. Sprinkle it over your veggies, eggs, sandwich etc. Enjoy!
This recipe is free from gluten, lactose and sugar.
It is suitable for vegans, paleo and LCHF diet.