Ingredients
Method
- Steam cauliflower florets until fork-tender, about 10-15 minutes.
- While cauliflower is steaming, sauté chopped garlic in olive oil for approximately 1-2 minutes until fragrant.
- Add the sautéed garlic and olive oil mixture to a food processor, then add the steamed cauliflower.
- Pour in the cashew cream.
- Blend the olive oil, chopped garlic, steamed cauliflower florets, and cashew cream together on low to medium speed for 30 seconds, using a tamper if available.
- As the mixture softens and blends, increase blending speed to medium/high and process for 1-2 minutes until completely smooth and creamy.
Video
Notes
- Ensure your cauliflower is very tender after steaming; this is crucial for a smooth sauce. If I've rushed this step before, the sauce ended up a bit grainy.
- For an extra rich flavor, you can roast the cauliflower instead of steaming it, adding a deeper, nuttier note.
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to 3-4 days. It thickens as it cools. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For an extra rich flavor, you can roast the cauliflower instead of steaming it, adding a deeper, nuttier note.
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to 3-4 days. It thickens as it cools. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.