Cheesey Cauliflower sauce
Makes about 3 cups. Nutrition (per 1/3 cup serving): 28 calories, 3 calories from fat, <1g total fat, 0mg cholesterol, 209.8mg sodium, 151.6mg potassium, 4.5g carbohydrates, 1.6g fiber, <1g sugar, 2.6g protein
- 2 cups water
- 2 heaping cups small cauliflower florets
- 1 teaspoon granulated onion powder
- 2 cloves garlic, peeled, or 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dry mustard
- 1/8 teaspoon turmeric
- 1/4 cup nutritional yeast
- 1 tablespoon mellow white miso or soy-free chickpea miso or a little salt
- 1 tablespoon cornstarch or potato starch
- 1/2 tablespoon lemon juice
- salt to taste
Bring the water to a boil in a medium saucepan. Add the cauliflower, water, onion powder, garlic, paprika, mustard, and turmeric. Cover tightly and reduce the heat to very low. Simmer until the cauliflower is so tender that it easily comes apart when poked with a fork, about 15-20 minutes.
Carefully transfer the contents of the saucepan to a blender. Add all remaining ingredients. Cover and blend, starting on low and increasing the speed until you’re at the highest setting. (Be careful–hot foods can “erupt.”) Blend until you have a completely smooth sauce.
Pour the sauce back into the saucepan, add salt to taste if you like, and heat until it begins to bubble, stirring occasionally. Allow it to cook and thicken for at least another 2 minutes. Serve hot.
You can turn this into a spicier sauce by substituting chipotle powder for the smoked paprika and adding more to taste.
Make a dip for tortilla chips by increasing the cornstarch to 2 tablespoons and adding 1/4 to 1/2 cup of salsa during the final cooking stage.
Preparation time: 5 minute(s) | Cooking time: 25 minute(s)