The MacPherson Diaries | Cauliflower Cheese Sauce

The MacPherson Diaries | Cauliflower Cheese Sauce

The MacPherson Diaries | Cauliflower Cheese Sauce 2000 1333 The Flyer Magazine

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

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

• 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.
• Blend.
• 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.

Enjoy xx Jana

Cauliflower Cheese