This is a great alternative to an ordinary white sauce that you’re so familiar with. It’s also such a good way to add in an extra vegetable that will go unnoticed. You don’t have to worry at all about the taste of the cauliflower because it’s not even there. My husband was so impressed with this recipe that he doesn’t mind AT ALL if I use it whenever in any dish. To my complete surprise, he kept raving about how delicious it was. I think using the cream cheese is what gives it that creamy delicious texture.
This cauliflower white sauce is SO easy and honestly, you can whip it up in no time. I love it when food is super easy and requires minimal effort, that way I never mind making anything last minute.
Most cauliflower white sauce recipes require just boiling and then blending into a puree, but I wanted something better that I wouldn’t get sick of eventually and something that would trick my husband into thinking “Dayum” this white sauce is legit! Low and behold it was a success. 10 points for Griffindor.
Ingredients
3 cups cauliflower florets
1.5 cups chicken/vegetable stock
3 tsp cream cheese (plain or flavored)
60ml fresh cream *optional
Directions
In a pot over medium to high heat add your chicken/vegetable stock and chopped cauliflower florets and bring to a boil, cooking the cauliflower till soft, about 10 minutes.
When the cauliflower is done, use a ladle or spoon to scoop out the cauliflower and add to the food processor or blender. You can also add in about 1/3 cup of the stock and blend it till smooth. If it’s too thick you can add in more stock from the pot. Consistency of the sauce is your preference.
Next, add in your cream cheese and fresh cream and blend until everything is well combined and smooth.
Taste to see if you need spices and add as you so desire.
And that’s it! That’s your delicious cauliflower white sauce.
Bon appetit!
Hey! if you add grated white cheese you have a cheese sauce and if you bomb it with pepper you have a pepper sauce AND! if you fry up mushrooms with some garlic and add half to the blender with the cream cheese and mix the other half at the end then you have a mushroom sauce.
Mix it in with your pasta or have it as a sauce on the side to go with your meat and veggies.
Boom!
Your welcome!
Side Notes: fresh cream is an option just to give your sauce more of a creamy texture but it’s absolutely not necessary.
I used cream cheese and chives because it’s all we had in the fridge at the time and it added such a nice flavor, but if using plain cream cheese then just add herbs and spices as you feel.
If you prefer using a smooth cottage cheese rather then I’m sure that could also work. Just make sure it’s nice and thick.
I like boiling my cauliflower in stock because it also adds a delicious but simple flavor and I barely have to add any spice thereafter.