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Cauliflower Cream Sauce

average rating is 3 out of 5, based on 150 votes

Indulge in the creamy and flavorful goodness of Cauliflower Cream Sauce. Made with roasted cauliflower, shallots, and garlic, this velvety sauce is dairy-free and packed with nutrients. Its luscious texture and savory taste make it a versatile addition to any dish. Whether you drizzle it over pasta, use it as a dip, or pour it over roasted vegetables, this cauliflower cream sauce is sure to impress your taste buds.

Serving suggestions/tips:

Serve the cauliflower cream sauce over cooked pasta for a comforting and satisfying meal.

Use it as a dip for vegetable sticks or crispy roasted potatoes.

Add it to roasted vegetables for an extra boost of flavor and creaminess.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Easy Dressing Side Vegan Plant-Based vegan dairy-free gluten-free plant-based vegetarian low-carb keto-friendly paleo-friendly nut-free soy-free sugar-free low-calorie high-fiber antioxidant-rich vitamin-rich mineral-rich low-fat low-sodium heart-healthy weight-loss-friendly diabetic-friendly gut-friendly inflammation-fighting immune-boosting fiber-rich nutrient-dense whole-foods clean-eating allergy-friendly

Ingredients

2 heads cauliflower, cut into small florets
3 small shallots, cut into wedges
6 garlic cloves, unpeeled
2 tbsp olive oil
1/3 cup Bragg's nutritional yeast
1/4 cup almond milk
1 tsp Dijon mustard powder
Sea salt and pepper, to taste

Directions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the cauliflower florets, shallots, and unpeeled garlic cloves. Drizzle with olive oil and season with salt and pepper. Toss until everything is evenly coated.
Spread the cauliflower mixture in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes or until the cauliflower is tender and lightly browned.
Remove the roasted cauliflower, shallots, and garlic from the oven and allow them to cool slightly.
Once cooled, peel the roasted garlic cloves and add them to a blender or food processor along with the roasted cauliflower and shallots.
Add the Bragg's nutritional yeast, almond milk, Dijon mustard powder, salt, and pepper to the blender or food processor.
Blend the ingredients until smooth and creamy. If needed, you can add more almond milk to achieve the desired consistency. Taste and adjust the seasonings as necessary.
Transfer the cauliflower cream sauce to a small saucepan and heat gently over low heat until warmed through.
Serve the cauliflower cream sauce over your favorite dishes such as pasta, roasted vegetables, or as a dip. Enjoy!