This sauce is light but cheesy, and it works perfectly as a cream sauce for your next ‘mac n cheese’ or grated vegetables.
Sauté pan with lid
- 1 pc big cauliflower
- 25 ml coconut milk
- Pepper salt
- 120 gr grated cheese (Emmental Parmesan
Steam or boil the cauliflower until it’s cooked and tender. Keep some of the cooking water.
Use a blender to mix the cooked cauliflower with the milk, 2 tablespoons of the cooking water and season to taste with salt, pepper and nutmeg.
Adjust the thickness of the sauce with extra milk or cooking water if necessary.
- You can substitute the coconut milk for almond milk or skimmed milk.
- Cheese choices can vary. Comté and grated cheddar are also options.
Calories: 126kcalCarbohydrates: 2gProtein: 8gFat: 10gCholesterol: 28mgSodium: 58mgFiber: 1gSugar: 1gVitamin A: 249IUVitamin C: 1mgCalcium: 238mgIron: 1mg