There is a popular blog in blog land called Pinch of Yum which has recipes for those who aren’t restricted to eating on the autoimmune protocol and for those who don’t choose to follow a paleo diet.
One of the most popular posts on this blog is a recipe for creamy cauliflower sauce. I’ve mimicked this sauce and made a cheesy cauliflower sauce that is heavenly. Not having tasted the original I can only speculate that this AIP sauce is as tasty.
Cheesy cauliflower sauce adaptations
I’ve adapted this recipe for an autoimmune protocol diet by replacing the butter with coconut oil, substituting coconut milk for dairy milk, and eliminating the black pepper. Oh, and then I kept the garlic and added sauteed onion and nutritional yeast to give the sauce a bit of punch.
Yumminess! A cheesy cauliflower sauce that is great on vegetables, on spiralized zucchini, on AIP pizza and drizzled over some meats.
Of course I used my trusty silicone molds to freeze this sauce in serving size portions so that I don’t waste any deliciousness. This cheesy cauliflower sauce also freezes well and should last in the freezer for at least 3 months.
Food to Heal Ourselves
Yields 8 cups
Scrumptious cheesy cauliflower sauce with a smooth creamy texture.
20 minPrep Time
20 minCook Time
40 minTotal Time
3-4 pounds cauliflower broken into florets
water to cover
2-3 tablespoons coconut oil
1 cup chopped onion
6-8 large cloves garlic, minced
1 cup bone broth
1/2 cup coconut milk
1/2 cup nutritional yeast
2 teaspoons salt (or to taste)
In a large pot cover the cauliflower florets with water, bring to a boil then simmer until tender (7-10 minutes).
In a skillet over medium heat melt the coconut oil.
Add onions and saute until translucent.
Reduce the heat to low and add minced garlic.
Gently stir onion/garlic mixture until the garlic is lightly cooked, making sure not to let the garlic brown.
Remove from the heat.
Put all the ingredients in a high speed blender and blend on high until smooth and creamy.
1. 3-4 pounds of cauliflower before the stem end is removed yields approximately 5-6 cups florets (the weight is a more accurate measurement).
2. for a difference try using leeks instead of onions.
3. the amount of salt required will vary based on whether or not the bone broth is salted and whether or not you salt the cauliflower before boiling.
4. you may need to add the cauliflower to the high speed blender in two batches, pushing down with a tamper after each addition.
See this recipe here at Phoenix Helix Recipe Roundtable.