Creamy Cauliflower Sauce

Posted on February 17, 2013 by lisa

According to most kids (and my husband) cauliflower has a bad rep!  I love cauliflower, but I get it, it’s stinky!  If only we could just get our kids (and husband, in my case) to get past the pungent “aroma” they might just learn to appreciate it.  Hopefully, this recipe will do just that!

Looks pretty harmless to me…

Firstly, you need to trick tell your kids you’re making a “cream” sauce!!  (I’m quite certain most kids are not cream sauce aficionados so there’s a good possibility that this might work).  Secondly, it’s definitely worth a try seeing as it’s a much healthier alternative to cream sauce.  Case in point: I’ve actually tricked my husband into trying it.

(I must preface my story by stating that it’s not uncommon for my family to eat 2 or 3 separate meals at a time, mine being gluten or dairy-free, my husband’s “normal” fare, and my son gets one or the other!)

So here’s how the story goes:

One day my “I hate all stinky vegetables” husband, who was enjoying his normal pasta, enquired about the creamy sauce I had made for my son and I.  When he initially tasted it he said (and I quote), “It’s pretty good.”  However, it wasn’t until he found out that it was cauliflower that he decided it was “awful!”  To this day he will not admit that he liked cauliflower, but we both know the truth.  (That’s my story and I’m sticking to it!)

(Yields 3 cups)
*This recipe freezes well so I usually make an entire head of cauliflower and store the leftovers in baby cubes in the freezer for a quick go-to pasta sauce.
1 head of cauliflower
4-5 tbsp. of steaming water (or as much as needed for desired consistency)
1-2 tbsp. good quality extra-virgin olive oil
1/4 cup grated Parmesan
1/4 tsp. nutmeg
2 tbsp. freshly chopped (or frozen) parsley
salt and pepper to taste

Chop cauliflower into small florets and steam in double broiler (or boil in a large pot) until fork tender.  Set aside for 5 minutes or until cool enough to handle.

In a large food processor, puree the cauliflower until smooth, adding 1-2 tablespoons of steaming water at a time until you get the desired consistency.

Add olive oil, nutmeg, parmesan, parsley, and salt and pepper to taste then blend again until combined.

Once you get the perfect consistency add the cauliflower sauce to pasta OR mix INTO pasta sauce (for those really finicky eaters)…and tell them you’re making a “blush” sauce, perhaps?!

This entry was posted in and tagged Baby Bites, cauliflower, egg-free, extra-virgin olive oil, gluten-free, nutmeg, Parmesan, Pastas and Rice, Vegetables. Bookmark the permalink.

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