Vegan Recipe - Creamed Cauliflower
- Prep Time : 5 minutes
- Cook Time : 20 minutes
- Servings : 4
This quick and easy recipe from the The China Study Cookbook is creamy and delicious. I make the sauce at least once a week and slather it on all types of veggies :) Recipe republished with permission by BenBella Books.
Chef’s note: if you find that the sauce is too thick, add a small amount of water, one teaspoon at a time. A little water goes a long way!
4 cups chopped cauliflower
½ cup vegetable broth
½ cup raw cashews
2 tablespoons nutritional yeast
1 tablespoon white miso
Sea salt and black pepper, to taste
1. Preheat oven to 350°F.
2. Place cauliflower in a medium saucepan and pour in an inch of water. Cover and cook over medium-high heat until soft. Drain and transfer to a 9 × 9-inch baking dish.
3. Place vegetable broth, cashews, nutritional yeast, and white miso in a food processor. Process until smooth and creamy.
4. Mix sauce with cauliflower. Season with salt and black pepper.
5. Bake, uncovered, for 7–10 minutes.
6. Serve warm.