“If the road is easy, you’re likely going the wrong way.” Terry Goodkind
I needed another dairy free sauce for the sake of my marriage and my friendships. It was then I remembered that cauliflower can be whipped into a consistency that resembles mashed potatoes. It was then I realized that I could probably thin it down, (or is it up), season it, and use it for a sauce. Another genius moment!
frozen cauliflower, 1 pound bag
1 to 2 T ghee
1 to 2 T grated frozen lemon
tabasco, a few drops
2 T nut butter, I used almond
salt, to taste
1 T Thai curry paste, more or less
I use the Thai Kitchen brand, the red, which isn’t too spicy but has an awesome flavor.
This is going to be too easy. Cook up the cauliflower until soft. Drain and add the ghee. Whip it. Splash in coconut water until the cauliflower whips up to a sauce-like consistency that makes you happy.
When the cauliflower reaches this nice consistency, whip in the Thai curry paste along with the other ingredients and a bit of salt to adjust the seasoning level.
At first I made it without the lemon, tabasco and nut butter. Iffy. The addition was magic.
OK, so here are a few ingredients that are going to go into my final dish along with some garbanzo beans. The lemon is frozen and right out of the freezer. Just grate as much as you need, peel and all.
Serve over leftover meats and veggies which you can serve over rice or quinoa. Time to get creative and clean out the fridge.
This is my finished dish with a thick version of the sauce. Absolutely yummy! I’m going to thin this out for a future meal. Oh, the places I’ll go. Cook happy!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.