Cauliflower Corn Cream Sauce

I truly and sincerely believed I had been the first one to stumble upon creamy, alfredo sauce goodness in the form of cauliflower a couple summers ago.  I was ready to call the patent office, or Gordon Ramsay, or the Food Network, or whoever controls food recipes today, because I had just invented the world’s best veggie alfredo sauce.

And then I Googled it.

You know how Google works–confirming all your fears and dashing all your hopes…Not only was creamy cauliflower sauce already in existence, but I also discovered cauliflower “pizza crust”, cauliflower “mac&cheese”, cauliflower “rice”, cauliflower “buffalo chicken bites”…I’d had no idea the cauliflower craze was out there in full swing!  I have found many different variations of the cauliflower alfredo sauce, so I don’t know who to credit, but this is my version: Cauliflower Corn Cream Sauce.  I use this white sauce as alfredo sauce for noodles, lasagna, mac&cheese, the white sauce for a pot pie–the list can go on.  It is delicious and creamy and full of veggies.

cauliflower corn cream sauce


CAULIFLOWER CORN CREAM SAUCE

  • Servings: makes 4 cups
  • Time: 20-30 mins
  • Difficulty: easy
  • Print

INGREDIENTS

  • 1 head cauliflower, trimmed
  • 1 medium onion, chopped
  • 1 1/2 cups of corn, fresh or frozen
  • 3-4 cups vegetable stock
  • 2-3 tablespoons of half-and-half
  • 2-3 tablespoons of grated parmesan cheese
  • Optional: you can also add 1/2-1 whole red bell pepper or a handful of fresh parsley; this will turn your sauce an orange-ish or greenish hue, respectively.  Also, if you wish to make this vegan, omit the half-and-half and use nutritional yeast instead of the parmesan cheese–it will still end up creamy and sweet and delicious.

DIRECTIONS

  1. Heat a couple tablespoons of olive oil in a large pot over medium heat and add the cauliflower, onion, and corn (and red pepper, if using), and salt and pepper to taste.
  2. Saute until the cauliflower is golden, then add vegetable stock until the vegetables are covered and allow to simmer until the cauliflower is just tender.
  3. Load everything into your blender (a BlendTec is nice because it all fits!), and add the half-and-half, parmesan cheese, and parsley, if using.  Blend until you get a creamy consistency.  Play around with adding water/stock/half-and-half until you get the consistency you want.

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