Cauliflower Cream

Cauliflower Cream

Cauliflower Cream :: When I started following Dr. McDougall’s Maximum Weight Loss plan, I initially gave up the thought of having any creamy type dishes. My mind kept racing around what non-starchy vegetables I could blend to create a cream of sorts.

What did I want a cream sauce for?

Ideally, I was looking for a cream sauce to replace coconut milk in curries and vegetable korma, soy milk in soups, mushroom stroganoff and in mashed or twice baked potatoes.

Now obviously I’m aware I’m not recreating the taste of coconut milk or soy milk. I’m just looking for something that can successfully replace them without altering the taste of the dish too much.

This cream sauce is in no way to be used for sweet dishes! Only savory.

What ingredients will we need?

Cauliflower. Fresh or frozen

Vegetable Broth. Use regular or low-sodium and make sure it’s oil-free!

Nutritional Yeast. Use your favorite. I like Bragg’s, Trader Joe’s and Bob’s Red Mill brands.

White Miso. A fermented paste most commonly made from soybeans, rice and/or chickpeas.

How do we create this Cauliflower Cream?

1. In a sauté pan or large sauce pan over medium heat, add your chopped cauliflower and vegetable broth. Bring to a boil.

2. Turn heat down to low, cover and let simmer for 10 minutes. Add 2-3 extra minutes for frozen cauliflower.

3. Let cool for a couple minutes then pour cauliflower and remaining broth into a blender.

4. Add nutritional yeast and white miso.

5. Blend. Start on low gradually turning to high until creamy.

Cauliflower Cream

Recipe by Jen HortonDifficulty: Easy
Servings

3

1 cup servings*
Prep time

5

minutes
Cooking time

15

minutes
Calories

52

kcal

A creamy non-starchy low-fat replacement for a non-dairy milk or coconut milk in savory recipes. Or, you can eat it as is as a cauliflower soup or use it as the base of a soup.

Ingredients

  • cauliflower, small/medium head (3 3/4 cups) chopped into small florets (or 1lb bag frozen)

  • vegetable broth, 1 1/2 cups

  • nutritional yeast, 1 tbsp

  • white miso, 2 tsp

Directions

  • In a sauté pan or large sauce pan over medium heat, add cauliflower and vegetable broth. Bring to a boil.
  • Turn heat down to low, cover and let simmer for 10 minutes. Add 2-3 extra minutes for frozen cauliflower.
  • Let cool for a couple minutes then pour cauliflower and remaining broth into a blender.
  • Add nutritional yeast and white miso.
  • Blend. Start on low gradually turning to high until creamy.
  • Let cool completely then store in an airtight container for up to 5 days.

Notes

  • *This recipe yields 3 1/4 cups. I have notated this recipe as being 3 1 cup servings. There will be a little extra you can split up amongst the servings.
  • Cal 52 | Fat .4G | Carb 9.6G | Prot 4.2G

What recipes can you use the Cauliflower Cream in?

  • Colcannon. A perfect low-calorie dense food with some tweaks from the Irish’s original recipe to make it vegan and oil-free.
  • If you like the taste as is, eat it on it’s own as a soup paired with a or whole food plant based cornbread and white beans.
  • Use it as a base for a soup.
  • Add it as a replacement for non-dairy milk in creamy dishes like Mushroom Stroganoff.
  • Mix it into your mashed potatoes for added creaminess.