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Author Notes: Try this dairy-free sauce, from cookbook author and blogger Dan Churchill, over steak. —Food52
Makes 3 cups
- 2 teaspoons olive oil
- 4 garlic cloves, unpeeled
- 1/2 cauliflower, cut into florets, stalks removed
- 1 liter almond milk
- 1/2 cup coconut milk
- 1 pinch salt
- 1 pinch pepper
- Juice of half a lemon
- Preheat oven to 400°F.
- Put garlic cloves on a sheet of aluminum foil, drizzle the olive oil over them, and wrap like a parcel. Place in the oven for 20 minutes or until soft and jammy. Squeeze the flesh out of the skin and set aside.
- In a saucepan on medium heat, add cauliflower florets and almond milk (if florets aren't covered, add a little water until they are). Cover and bring to the boil, then turn heat to low and allow to simmer for 15 minutes or until the cauliflower is super soft.
- Drain the cauliflower, reserving the liquid, and add to a blender along with the coconut milk, lemon juice, garlic, salt and pepper. Blitz until smooth, adding a little of the reserved almond milk if it is too thick.
- This recipe is a Community Pick!