This week’s recipe really excites me. I’m so excited to share it with you (it is not my own thanks Veganuary for ur inspiration) and I recommend all my recipes but again it is because it is so simple, inexpensive and so good I open my lunchbox or tip the pan into a bowl and wolf it down.
I came across the recipe for ‘creamy cauliflower sauce’ in January on the Veganuary site and I never had the chance to make it, but it sounded pretty cool, and versatile – 5 varieties already! So with cauliflower still in season by February (it is here for March too!) I decided to give it a go. The name was my invention, hope you appreciate the irony. We all need a reminder of life’s paradoxical, contradictory nature sometimes, and here’s your dose for the day.
The slightly sweet nuttiness, the reassuring hunks of cauliflower tree here and there, white silky sauce: the consistency of the sauce is phenomenal. I found the texture a bit thin so I added a bit of cornflour mixed with water, but I found it thickened the longer it was in the fridge. I ate it cold, I froze it: this thing can go everywhere and then nowhere with you. I think whole wheat pasta is a perfect companion thanks to the grainy texture that sticks and frolicks with the near-fluffy sauce. If you try or have tried this please oh please let me know your thoughts!
1 small cauliflower
1 can (400ml) coconut milk
1 teaspoon sea salt
1 heaped teaspoon ground coriander
Half a veg stock cube/asafoetida
Pinch of pepper
- Chop cauliflower and cook it in the coconut milk by bringing it to the boil and then letting it simmer.
- Add your seasoning (in my case veg cube and asafoetida)
- The recipe from Veganuary suggests adding crushed cardamom seeds but if you don’t have these (I didn’t) all is by no means lost.
- I also don’t eat very much garlic because it gives me heartburn, but adding crushed garlic is also recommended!
- When the cauliflower is soft, take it off the boil and let it cool slightly.
- Blend it (I used a hand blender) to a consistency you like – I left some cauliflower trees still intact.
- Add what you like! Last time I had it I added mushrooms to my whole wheat pasta and this one has broccoli added to it.