Description
Sneak in those vegetables during the week with this quick and easy plant-based cauliflower sauce with sun-dried tomatoes. Grab your blender and let’s get cooking!
Ingredients
- 1 head of cauliflower
- 32 fl oz of veggie broth
- 2 tablespoons Earth Balance plant-based butter (or your preferred vegan butter)
- 2 tsp minced garlic
- 2 tsp salt and pepper (to taste)
- Pinch of red pepper flakes (optional, for a bit of heat)
- 1 tsp oregano
- 2 tablespoons nutritional yeast (for that cheesy flavor)
- 1 cup almond milk
- ½ cup sun-dried tomatoes
- 1 tablespoon olive oil (to thin the sauce as needed)
Instructions
Prep the Cauliflower: Start by cutting up the head of cauliflower into manageable florets.
Boil Until Soft: Place the cauliflower in a pot with water and boil for 5–10 minutes until soft.
Flavor Infusion: While the cauliflower is cooking, melt the vegan butter in a small saucepan. Stir in garlic, salt, pepper, oregano, and red pepper flakes, letting the flavors bloom for 1–2 minutes.
Blend to Perfection: Add the cooked cauliflower, butter mixture, sun-dried tomatoes, nutritional yeast, and almond milk to a blender. Blend until smooth, stopping to scrape down the sides as needed. If the sauce feels too thick, drizzle in olive oil to reach your desired consistency.
Serve and Enjoy: Toss the velvety sauce with your favorite pasta, garnish with fresh herbs, and serve warm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner