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
dry white wine
medium-large head cauliflower, cut in florets
saffron, dissolved in a little hot water
cayenne or chipotle powder
a few Tbs. each chopped fresh parsley and chives
salt and pepper to taste
In This Recipe
Combine wine and garlic in a large saucepan. Cook over medium heat till garlic is fragrant and wine has reduced by half.
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).
Add nutmeg, cayenne or chipotle powder, salt and pepper.
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.