Cauliflower Sauce
A rich, creamy sauce made from pureed cauliflower, white stock, and cream. This recipe adapts the method for Cauliflower Soup but reduces the liquid to create a thick sauce consistency, perfect for serving over vegetables or boiled fowl.
Ingredients
- 1 head Cauliflower, medium head (Cut into florets)
- 4 cups Water (For boiling)
- 1 tsp Salt (For boiling water)
- 0.5 cup White stock (Chicken or Vegetable) (Use less than for soup; adjust for desired thickness)
- 0.25 cup Heavy cream
- 0.125 tsp Cayenne pepper (Or to taste)
- 0.5 tsp Salt (To taste for seasoning)
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Instructions
- 1Remove leaves and tough stem from the cauliflower. Cut the head into florets and wash thoroughly.
- 2Place the cauliflower florets in a pot with the water and 1 teaspoon of salt. Bring to a boil and cook until the cauliflower is very tender and soft.
- 3Drain the cauliflower well. Rub it through a fine sieve or puree in a blender until smooth.
- 4Return the puree to the saucepan. Stir in the white stock gradually until a thick sauce consistency is reached (use less liquid than you would for soup). Stir in the cream. Season with salt and cayenne pepper. Let it simmer gently for a few minutes to heat through, then serve.
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