Ingredients

The following ingredients have 1 Servings
  • 1 lb cauliflower florets
  • 1 Tablespoon olive oil 
  • 1/2 medium yellow onion, thinly sliced
  • 2 teaspoons garlic (minced) or 1 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning or dried herbs (like oregano or basil)
  • 1/2 to 2/3 cup vegetable broth (2/3 cup for thinner sauce) 
  • 1/4 teaspoon each kosher salt and black pepper
  • 1/4 cup nutritional yeast (see notes for sub)
  • 1/3 cup coconut milk (canned) or non dairy milk 
  • 1 teaspoon lemon juice

Instruction

  • Bring a large pot of boiling water or broth to a boil. Add the cauliflower, cover the pan and cook for 8-10 minutes, or until cauliflower is slightly tender but not too soft. Drain and set aside.
  • Heat the same pot over medium heat with oil. Add onion and garlic and sauté until fragrant, about 2 minutes. Add the cauliflower and Italian seasonings and cook/combine all together for an additional 2 minutes.
  • With a wooden spoon or spatula, carefully transfer the sautéed onion, garlic, and cauliflower to a blender or bowl of food processor. See notes for hand blender option.
  • Transfer cauliflower purée back into the pot and stir in cream or milk. Heat to medium, stirring until combined. NOTE: For a thinner consistency sauce, feel free to use additional broth or coconut cream.
  • Serve with veggie noodles or your favorite gluten free pasta.