|Plated & shared with one of the main ingredients- So Delicious Unsweetened Coconut Milk! Yum! Yum!|
Is it too early? ;)
The Original Cauliflower Cream Sauce
Taking a spin from the cauliflower cheese recipe is a creamier, chunkier remix receiving nutty aide from savory kicker- the walnut.
One cannot knock down the yumminess of a walnut.
Lately, I have been eating a smorgasbord- in raw handfuls, in oatmeal, in sweetbreads (not the meat variety, lol), and addicting pasta dishes like this one! They are especially wonderful atop of asparagus or in toasted Brussels Sprouts.
Ugh! I cannot wait until next Thursday. Walnuts are going to be a major part of my holiday feast.
Now let's get on with the awesomesauceness!
|The cream sauce that is almost guilt free....|
1 cup frozen cauliflower
1/4 cup crushed walnuts
1/4 cup extra firm tofu
1/4 cup unsweetened coconut milk
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon turmeric
1/4 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoon nutritional yeast (optional)
|A little sprinkle of Italian seasonings goes a long way too.|
At last, this incredibly custard textured nutty sauce is ready to be topped on anything!
Pasta, rice, polenta...
The possibilities are endless.
And so delicious! ;)
FYI: This is potentially hazardous & may make you crave all things walnut.