Onion Cauliflower Sauce

Another last minute creation made using some leftovers from the fridge. These unplanned dishes seem to be the ones that come out the best. All it takes is a little bit of risk, that feeling that this may go with that, and to try something out of the ordinary. This sauce doesn’t even taste like cauliflower, but tastes more like spicy carmelized breadcrumbs and cheese. It’s low budget, easy, healthy, delicious, and is a great way to hide the vegetables in your kids dishes.

Top with my vegan Parmigiano, nut free or cashew, for best results.

Onion Cauliflower Sauce

Onion Cauliflower Sauce

Yields: 3 servings

  • 2 onions
  • 4 cloves garlic
  • 1 tbsp fresh rosemary
  • 1/2 habanero or chili pepper
  • 1/2 cauliflower
  • 1 zucchini
  • 1 squash
  • 1 cup unsweetened almond milk or leftover pasta water
  • 1/2 cup olive oil

In a food processor, chop the onions, garlic, rosemary, and habanero, then transfer that to a hot fry pan and brown it on medium high in 1/4 cup of the olive oil.

While that's going, add the cauliflower to the food processor. Chop the zucchini and squash. Add that to the browned onion mix, and toss in the almond milk and rest of the 1/4 cup olive oil. Let it all stew and get golden. Cover with the lid and simmer on low for 5 minutes. If you've prepared pasta, pour it over the pasta.

  • Total time: 20 minutes
Onion Cauliflower Sauce
Onion Cauliflower Sauce
Onion Cauliflower Sauce
Onion Cauliflower Sauce

Trackback from your site.

Leave a comment

Sign up for occasional recipes sent straight to your inbox

2017 © beautifulvegankitchen. All Rights Reserved.