This is a super simple sauce that takes less than 10 minutes to prepare…perfectly timed to coincide with your pasta preparation!
This sauce is fabulous served hot, but takes on a gelled consistency when cool so it’s best to eat quickly as a hot dish and not a cold salad (although that’s only my opinion). Any leftovers can be stored in the fridge for a couple of days and re-heated when required.
Using cauliflower as a base for a sauce is quite a new one for me but it works really well and its subtle flavouring and light colouring makes it perfect for jazzing up with any spices you may want to add.
I kept it simple with veg stock, a little garlic and some nutritional yeast for a slight cheesy nutty flavour. I also sprinkled a little Cajun mix over the dish once served as you can see in the photos.
Recipe: Chia-cauli sauce
Chop the cauliflower fairly finely and cook in a medium saucepan for 5- 10 minutes until tender.
Meanwhile fry the onion and garlic in a separate pan for a few minutes until soft.
Drain the cauliflower and add all ingredients to the pan, blend with a hand blender until smooth or desired consistency is reached.
Serve immediately over pasta.
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