A great vegan, gluten free, low calorie alternative to white cream sauces! Try it on pasta as an alfredo sauce substitute, in creamed spinach recipes, over other veggies or as the base for a great mac n' cheese!
10 Cups Water
Juice of 2 Lemons(about 1/3 Cup)
2 teaspoons salt
1 (about 3 lbs) Cauliflower Head, trimmed, cored and cut into florets
Thyme & Pepper to taste (optional)
Heat water, lemon juice, and 1 tsp salt in large pot on HIGH. Bring to boil; add cauliflower. Return to simmer; stir. Reduce heat to MED-LOW; simmer, 20 min, until fork tender. Transfer cauliflower to colander (reserve 3/4-1 Cup cooking water); let drain 10 min.
Add 1/4 Cup reserved cooking water, half the cauliflower, and 1 tsp salt to blender; puree until smooth. Remove 2/3 of puree from blender; add remaining cauliflower to blender. Puree until smooth; combine batches and add remaining water until desired consistency is reached.
Notes & Tips:
Try using garlic stock in place of or in addition to the reserved cooking water to add more flavor.
Small blenders may need more than 2 batches & don't forget to stop the blender and scrape down the sides occassionally.
