Ahhh the cauliflower. It’s certainly having its 15 minutes of fame isn’t it?
But for jolly good reason! It is versatile and delicious.
I have talked on these pages before about my constant quest to include more vegetables in my family’s meals, and here is my current obsession.
Cauliflower Cheese Sauce. I have used it today poured over roasted vegetables and then grilled with more cheese, but you can easily use it in Mac n Cheese, lasagne or as a sauce for spaghetti.
The key is to season it well and blend it smooth. If you nail these things, (it’s easy I promise!) your family, and your tummies, will thank you.
Cauliflower Cheese Sauce
Ingredients 1-2 tablespoons olive oil
1 teaspoon minced garlic 1 small onion, diced 1 head of cauliflower, cut into florets
4 cups of chicken stock (or vegetable stock)
100 grams cheese, grated
Method • Heat your stock in a big pot and add the cauliflower.
• Simmer until the cauliflower is quite tender. We don’t want overcooked, but if it is underdone it won’t be smooth when blended.
• While the cauli is cooking, sauté the onion in 1 tablespoon olive oil and a knob of butter slowly so that the onions stay sweet and colour free.
• Once cauliflower is cooked (approx. 10 mins) drain, but RESERVE the liquid.
• Once the onion is cooked, add the garlic for the last minute of cooking. Then add ¼ cup of the cauliflower cooking liquid and turn off the heat.
• Get your blender or hand wand whizz ready and add the cauliflower and the onion mix and a cup of cooking liquid.
• Taste. Add seasoning if needed.
• If it is too thick, add some more of the cooking liquid. The consistency should be thick and creamy like normal cheese sauce.
• Once you are happy with the texture, add the cheese and mix to combine.
• Serve hot.