Author Notes
I'm often in search of pasta sauces my vegan son-in-law (who will not eat anything with added oil) will eat. There are a number of cauliflower alfredo sauces out there, but none suited him, so though I owe all of those recipes for inspiration, I made this up. —louisez
Ingredients
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1/4 cup
dry white wine
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2
cloves garlic
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1
medium-large head cauliflower, cut in florets
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1 cup
vegetable broth
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dash
nutmeg
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pinch
saffron, dissolved in a little hot water
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dash
cayenne or chipotle powder
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a few Tbs. each chopped fresh parsley and chives
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salt and pepper to taste
Directions
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Combine wine and garlic in a large saucepan. Cook over medium heat till garlic is fragrant and wine has reduced by half.
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Add the cauliflower, saffron and water it was mixed with, and vegetable broth. Bring to a boil, cover and simmer till cauliflower is very tender (this should take 30-40 minutes).
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Add nutmeg, cayenne or chipotle powder, salt and pepper.
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Remove from heat. Using an immersion blender (or a food processor, in batches), puree till smooth. Simmer till creamy, not thin, consistency (this should only take a few minutes). Add parsley and chives and serve over pasta.
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