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Veronique Eichler
By Veronique Eichler

Cauliflower Sauce | Soup

4 steps
Cook:40min
This flavour-rich sauce, which also doubles as a soup, is made with cauliflower, cashews, onion, stock, nutritional yeast and turmeric. Not only is this sauce easy-to-make, it also happens to be oil-free.
Updated at: Thu, 17 Aug 2023 12:23:36 GMT

Nutrition balance score

Great
Glycemic Index
20
Low
Glycemic Load
2
Low

Nutrition per serving

Calories72.5 kcal (4%)
Total Fat3 g (4%)
Carbs8.2 g (3%)
Sugars2.4 g (3%)
Protein4.3 g (9%)
Sodium276.7 mg (14%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
*Note: For the cauliflower, remove the outer leaves, then separate the cauliflower into really large florets/pieces.
Step 2
Next, slice the cauliflower into 1/2" thick pieces — slicing the cauliflower like this is done so that the cauliflower takes up less space in the pot. This means that less stock will be needed, in turn will create a thicker, richer sauce.
Step 3
To make the sauce, heat a medium-large pot over medium-low heat. Once hot, add the onion and sweat for 5 to 10 minutes, or until cooked through and translucent — adding a bit of water (or stock) as needed, to ensure the onions do not take on any color and/or burn.
Step 4
In the meantime, in a high speed blender, add the stock, cashews, turmeric and nutritional yeast and blend until smooth. Depending on how yellow you want the sauce to be, add a bit more turmeric, if desired.
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