Ingredients:

2 - 500g bags of frozen cauliflower

2 1/2 heaping tsp of minced garlic

3 Tbsp avocado oil/ghee*

2 cups unsweetened non-dairy milk

2/3 cup nutritional yeast

2 tsp dried italian seasoning

1 1/2 tsp onion powder

1 1/2 garlic powder

1/2 tsp Herbamare

1/2 tsp pepper

2 Tbsp miso paste (white)

​

*ghee is clarified butter, not suitable for those with diary allergies.

Instructions:

Steam cauliflower until it is tender. While cauliflower is cooking, add garlic and avocado oil/ghee to a small frying pan and saute until garlic is fragrant. This should only take about 1-2 minutes. 

​

When cauliflower is cooked, add cauliflower, butter and garlic mixture and the rest of the ingredients. Blend on high until sauce is creamy. If your sauce is too thick, stop blender and add a small amount of milk until it will blend together.

​

Use after making, and store in a container in the fridge for 3-4 days, or freeze.

​

Make it a full meal:

Once your sauce is made, put it back into a large pot (use the one from steaming the cauliflower). Then add cooked chicken, turkey or beef. I like to use cooked ground meat, or left over chicken. Add in about 2 cups of vegetables, or more if you'd like to really add your vegetable servings to this. I like to use mushrooms, green beans, zucchini or asparagus with this sauce. Cook until veggies are soft and meat is warm. Serve over noodles and then you have a fully balanced meal.