Author Notes
Try this dairy-free sauce, from cookbook author and blogger Dan Churchill, over steak. —Food52
Ingredients
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2 teaspoons
olive oil
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4
garlic cloves, unpeeled
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1/2
cauliflower, cut into florets, stalks removed
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1 liter
almond milk
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1/2 cup
coconut milk
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1 pinch
salt
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1 pinch
pepper
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Juice of half a lemon
Directions
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Preheat oven to 400°F.
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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.
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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.
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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.
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