If you’re looking for a versatile, healthy, gluten and grain free white sauce with a kick, then look no further.
Cauliflower once again takes centre stage as it’s pureed with fragrant and hot sauteed garlic, stock, milk and butter.
Use this as a flour free base for all your creamy pasta dishes, or instead of a bechamel sauce in lasagne. I adore the strongly flavoured Greek ‘skordalia’ and this tastes very similar, so is wonderful for dipping crisp vegetables in as a light meal or snack.
We smothered last night’s slow cooked balsamic roast beef in this beautiful sauce and it was a match made in heaven!
(makes just over a litre)
1 large head of cauliflower (yielding about 6 cups of florets)
8 small or 4 large cloves of garlic -finely chopped
2 tablespoons butter
salt to taste
1/2 cup milk
Cook the cauliflower florets in a pot of vegetable stock until tender. Do not drain.
In a small pan, saute the garlic in the melted butter until softened but not browned.
Transfer the cauliflower using a slotted spoon into a deep blender or food processor along with 1 cup of the cooking liquid.
Add the cooked garlic, salt and milk and puree until it reaches your desired thickness.
Store left overs in an airtight container in the fridge. This sauce freezes and re-heats well.