Ingredients

The following ingredients have 4 Servings
  • 1 cup coconut milk
  • 1.5 cups cauliflower, steamed
  • 1/2 medium white onion, diced
  • 1/3 cup coconut cream
  • 3 cloves garlic, minced
  • 2 tsp dried oregano (plus optional fresh for garnish)
  • 1/2 tsp sea salt
  • 2 tbsp coconut oil
  • 2 tsp gelatin

Instruction

  • Using a medium sauce pot, melt the coconut oil on medium heat
  • Add the diced onion and sauté for 4-5 minutes or until translucent
  • Incorporate the minced garlic and cook for another 3-4 minutes
  • Pour in the coconut milk, steamed cauliflower, sea salt, and oregano and lower the heat to a low simmer. Stir the sauce for 1-2 minutes to allow the flavors to combine.
  • Stir in the gelatin and allow to simmer for another minute.
  • Remove from the heat, and add the sauce to a high speed blender, also adding in the coconut cream. Blend on medium speed until thoroughly combined and creamy.
  • Serve the sauce warm and garnish with fresh oregano if desired. The gelatin will solidify the sauce, so be sure to reheat after it’s cooled!