Cauliflower Sauce

Name: Cauliflower Sauce
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)

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)

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.