This article is devoted to the best, extremely adaptable, absolute delicious cauliflower sauce of all time. Cauliflower is a versatile food with many minerals, including vitamin C, vitamin K, and B vitamin folate. Cauliflower florets are the tiny parts of cauliflower which are separated from the entire head of the cauliflower. Cooking the florets is much better than the whole cauliflower and you may still only need small portions.
Interestingly, it has been found that eating more plant foods, such as cauliflower, reduces the risk of obesity, diabetes, heart disease, and overall mortality thus promoting healthy skin, increased energy, and lower overall weight. I’m personally having a tough time not adding it into every recipe I produce.
If there seems to be something lacking, this sauce just somehow shows up in my mind. Bing!-Bing! Just like, yeah! Maybe a little cauliflower sauce will help you make this recipe amazing! Which is a great idea before things start to get out of hand as is often the case in my head, and somehow I wonder if cauliflower sauce in pumpkin bread would be okay? Actually, they wouldn’t. Yet might be…
Total time: 40 minutes (Prep time: 5 mins, Cook time: 30 mins)
Ingredients for Cauliflower
- Butter- 3 tablespoons
- Lemon Juice- 3 tablespoons
- Grated Onions- 1 tablespoon
- Ground turmeric-1 teaspoon
- Salt- 1 tablespoon
- Pepper- 1 tablespoon
- Capers- 2 tablespoons.
How To Make Cauliflower Sauce
- In a saucepan, put 1 inch (2,5 cm) of water and bring to a boil.
- Layer the 1 wide cauliflower florets inside the saucepan.
- Cook over for 5 minutes, uncovered. Cover and cook until the cauliflower is ready, for 20 minutes.
- Drain and weigh the liquid off the saucepan. Around 1 cup of liquid you like. Mix in 1/2 tablespoon cornstarch for each 1/2 cup of milk, until the starch is no longer visible. Remove the cauliflower from the saucepan and reinsert the oil.
- Add 3 spoonfuls of oil, 3 spoonfuls of lemon juice, 1 spoonful of rubbed onion, 1 spoonful of turmeric, salt and pepper to taste
- Cook and stir until the sauce has thickened. If desired, add in 2 tablespoons (29.6 ml) of capers into the liquid.
- Pour the sauce over the cauliflower and garnish with chopped parsley.
- Serve the dish and enjoy.
- Protein: 2g
- Fat: 0.3g
- Carbohydrate: 5g
- Fiber: 2.1g
- Sugar: 2g