Ingredients
Creamy cauliflower sauce
- 500g Cauliflower Florettes, (I use frozen florettes when caulis are out of season)
- 325g Boiling water
- 1 onion
- 2 garlic cloves
- 2 heaped tsp vegie stock paste
- parmesan cheese grated (optional)
- 30g Butter or Oil of choice
- fresh cracked black pepper, (optional)
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Chop Garlic sp 6 for 5 seconds, add onion and chop sp 5 for 5 seconds. Add butter or oil and Saute on 100 sp 1 for 3 minutes.
Add Cauliflower and chop on sp 7 for 10 seconds.
Add stock and water, cook for 15 minutes on Varoma temp, sp 2. MC off, basket on lid.
Blitz sauce for 30 seconds on sp 5 MC on, scrape down sides of bowl and blitz another 30 seconds sp 5 MC on.
Add optional Parmesan before blitzing if using.
You could add mustard seeds, chives or oregano for added flavour.
Tip
Sauce can be used as a replacement for white sauce and anything else you can think of! Very versatile.
If using frozen cauliflower allow to defrost a little before chopping.
To make a thinner sauce add more water and blitz again.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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