cauliflower cream sauce

Who knew you can turn a head of cauliflower into something on par with a decadent, divine, buttery cream sauce straight out of Julia Child’s kitchen – sans fat and calories? Well, we all do now! Gone are the days of loading up the pan first with butter, then flour, then heavy cream, then full-fat cheese, then a little more butter, then take the whole thing and flood it over pasta, with more full-fat cheese – and then, I would imagine, a trip to the cardiologist.

cauliflower cream sauce

The truth? Once you’ve made this cream sauce, you will never make another. The consequences? There aren’t any. Yes, you read that right – it’s not truth or consequences, it’s the truth and no consequences! It’s as versatile as any cream sauce has a right to be, can be used in a myriad of ways and you can indulge as often as you wish – now how many decadent, divine, buttery cream sauces can you say that about? Thought so – let’s get started …

click here to jump down to the cauliflower cream sauce recipe

cauliflower cream sauce

1. Quarter a head of cauliflower.

cauliflower cream sauce

2. Remove the innermost core as it tends to be tough.

cauliflower cream sauce

3. Continue breaking it down into small pieces – the smaller the pieces, the faster they cook.

cauliflower cream sauce

4. Collect the rest of the players.

cauliflower cream sauce

5. First, in a large pot put the cauliflower pieces, diced onion, minced garlic, chicken bouillon & enough water to kinda, almost cover the contents of the pot. Bring to a boil & simmer until the cauliflower is nice & soft.

cauliflower cream sauce

6. When the cauliflower is nice & tender, get your immersion blender and start blending.

cauliflower cream sauce

7. And continue blending until it’s completely smooth.

cauliflower cream sauce

8. Like this.

cauliflower cream sauce

9. Whisk in a scant amount of cream.

cauliflower cream sauce

10. Next, the flavourings go in – and it can be anything you like.

cauliflower cream sauce

11. Get the parmesan cheese grated and ready to go. I’m adding cheese as I’m going for an alfredo idea. But if you stop here without the cheese, you have yourself some rockin’ cream sauce ready for anything.

cauliflower cream sauce

12. Stir in the cheese and mix until it melts and you’re done.

cauliflower cream sauce

13. Pour your cauliflower cream sauce into a bowl.

cauliflower cream sauce

14. Stand back and admire your latest creation! And contemplate how you’d like to serve it.

cauliflower cream sauce

15. I just threw this together and so can you. A little cooked pasta, a little stir-fried vegetables and guess what I’m thinking for the sauce?

cauliflower cream sauce

16. Here’s a hint.

cauliflower cream sauce

17. That’s right, use enough sauce to generously cover the pasta and vegetable mixture.

cauliflower cream sauce

18. Just like that.

cauliflower cream sauce/feature

19. Presto – and there you have it – cauliflower cream sauce that won’t break the bank, the scales or your waistband. You can put this sauce over just plain pasta or make it as chockful as you like. Personally, I’ve always been a chockful kinda gal – so here’s to filling up your chock?

3 Responses to cauliflower cream sauce
  1. Julie
    January 30, 2012 | 4:58 pm

    OH EM GEE!!!! THIS RECIPE R-O-C-K-S!!!

    This is FANTASTIC! I’ve made it twice now; the first time I made it to put in a baked mac & cheese, so I added a little parmesan, a small container of cottage cheese, and lots & lots of shredded old cheddar. The mac & cheese was delicious (even the 2 kids finished their plates) and I had so much sauce left over (the recipe makes 8-10 cups), I thinned some out & ate it as soup, then used the rest to make really, REALLY good scalloped potatoes. I had to make it again ’cause I realized I hadn’t tried it without the cheese and I wanted to leave an educated reply to this post. Without the cheese, it was also great – I made scalloped potatoes again (froze a bunch in muffin tins for quick dinners) and half a dozen mini chicken pot pies. Everyone loves it!!! I froze the last cup or so of the plain sauce to try another of your suggestions, probably pizza sauce.

    Thanks so much for posting this recipe!!!

  2. Aggie
    July 25, 2012 | 7:42 pm

    Oh my goodness!! This seriously sounds fantastic, I have got to try this! I never make creamy sauces because of the obvious (too rich), this is perfect!! Thank you so much for sharing! Ps I love my immersion blender!

    • crazed cook
      August 12, 2012 | 1:31 pm

      Just made the cauliflower cream sauce for a chicken lasagne and wondered if you’ve whipped up a batch yet! And I must look for quinoa spaghetti – I’ve also been on the whole-grain train forever so I’m always wanting to find new options – just finished up my whole-grain spelt spaghetti so I’ll be on the lookout/hunt for quinoa!

Leave a Reply

Wanting to leave an <em>phasis on your comment?