Italian Cauliflower Puree


I thought I'd try to do a cauliflower puree. Vegan. No cream. No butter. I kept it pretty simple. 

2 cups cauliflower florets
1 cup water
1 tbl olive oil
3 cloves garlic
2 tsps salt
1 tsp black pepper
2 tsps dry basil
1 tsp crushed pepper flakes

Simmer all ingredients in a medium sauce pot over medium heat. 

When the cauliflower is tender enough to mash with a spoon remove from the heat and let cool for 10 minutes. 

Use an immersion blender or a pitcher blender to puree and emulsify. 

It's the flavor of tomato sauce without the acid bite. It has the silky texture of cauliflower with a strong italian backbone. 

Shown with crispy dry rubbed tofu cubes, broccoli salad and easy sriracha mustard sauce. 


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