So lately I’ve had an obsession with mashed cauliflower since it’s such an easy side dish. I usually steam some frozen organic cauliflower (or fresh if I have some hand), add some ghee, salt, and pepper. Then I just buzz it with my immersion blender until it’s smooth. So perfectly easy and delicious! Well, I wanted to make something a little different with my typical cauliflower mash and I had seen this Cauliflower Sauce recipe all over Pinterest. I decided to take my usual cauliflower mash, add some additional flavor, and make a thinner sauce. I ended up serving it on zucchini noodles and it was so nice and creamy with the only dairy being ghee (which most dairy intolerant folks can usually handle), but I’m sure it would be good with coconut oil (expeller pressed doesn’t have the coconut taste) to make it completely dairy free.
I ended up topping my noodles with some crumbled bacon and I added some sliced grilled chicken. The great thing about this sauce is that you can use as much as you prefer. I ended up using about half of the sauce and saving the other half for Chicken Pot Pie (recipe coming soon!).
