Leafing through Wegmans’ Menu magazine last month, I came across one recipe that intrigued me: Cauli “Cream.”
For years I’ve avoided creamy dishes because heavy cream-based sauces don’t agree with me. Cauli cream would be a simple, non dairy cream substitute that would allow me to finally attempt to make some sort of alfredo dish.
I ran to Wegmans and bought the ingredients, including a head of cauliflower for $3. I chopped it up.
Following the simple recipe, I made the vegan cream alternative in about an hour, first boiling the cauliflower, then blending it into a puree.
Here’s what you need:
10 cups of water
Juice of two lemons
2 tsp. salt, divided
1 cauliflower, 3 lbs, trimmed, cored and cut into florets
Heat the water, lemon juice and 1 tsp. salt in a large pot. Bring to boil. Add cauliflower and return to simmer (med-low heat). Cook until fork-tender (it took my stove about 30 minutes.)
Transfer cauliflower to a colander. Retain cooking water in pot. Let cauliflower sit at least 10 minutes in colander.
If you have a good blender, add about 1/4 to 1/2 cup of cooking water, about half the cauliflower and 1 tsp. salt to blender. Puree until smooth. Remove most of puree from blender and add remaining cauliflower. Puree until smooth and combine batches, mix.
My blender is less than stellar, so I do mine in about 6-8 half-cup batches. Not ideal, but it works.
I separate into 1 cup servings and use immediately in another recipe, or freeze.
I made a few dishes with this, all courtesy Wegmans: cauli cream corn chowder (we gave it a B), cauli cream pesto pasta with broccoli and tomatoes (Hubs gave this an A+ and I’ve made it twice already, using fresh broccoli) and cauli cream truffle pasta, using kale (solid B+)
I hope you love this easy and healthy recipe as much as I do!
Now, who can recommend a decent blender?