Creamy White Sauce (Hiding a Terrible Secret!)

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It’s not really a terrible secret, it’s kind of a kick ass one. This sauce tastes like it’s packed with a cow’s worth of cream and milk but the only dairy present is 1/2 cup of low fat milk and a smidge of butter. I’m pretty confident that even if you changed that for stock or a non-dairy milk it would still be just as creamy. Cooking cauliflower has never been high on my agenda but when I saw how much praise this sauce inspired from the people cooking it, giving it a try went to the top of my to do list. I’m no health nut but when you can make something this creamy without using cream it’s a total bonus. In the original recipe Lindsay from A Pinch of Yum talks about eating it straight out of the blender and I’m not even embarrassed to say that I did the exact same thing.

This sauce is super versatile, any time you would usually make bechamel just replace it with this and you’ve crammed in another serve of veggies without sacrificing flavour or consistency. Conveniently enough one head of cauliflower was almost exactly 6 cups of florets so there were no little extra bits of cauliflower hanging around. I added the spinach as an extra but just leave it out if you want to.

Hate cauliflower? Yeah, I thought I did too.

Creamy White Sauce

Adapted from Lindsay’s Creamy Cauliflower Sauce over at Pinch of Yum.

8 cloves garlic, minced

2 tbsp butter

5-6 cups cauliflower florets

6-7 cups vegetable stock

grated parmesan to taste

1/2 tsp salt

1/2 tsp pepper

1/2 cup low fat milk

2 cups baby spinach

Combine the garlic and butter in a pan on low heat, stir until the garlic is cooked and fragrant but not browned, transfer to your blender.

In a large pot bring the stock to a boil and add the cauliflower, boil for 7-10 minutes until tender when pierced with a knife.

Transfer the cauliflower to the blender using a slotted spoon, add in 1 cup of the stock, parmesan, salt, pepper and milk.

Puree until completely smooth, taste and adjust seasonings.

Transfer to a large saucepan on low heat, add the spinach and cook on low until it’s just wilted (add in a little water or stock if it gets too dry).

Serve on pasta or use in the same way as a bechamel sauce (lasagne, mac ‘n’ cheese, sauce for a white pizza or even thin it with water to make a soup).