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The Plant Fueled Family

Caulifredo Sauce

5 from 1 vote
This velvety white sauce will have everyone asking for seconds...or thirds! Picky palates? No bother, they'll be licking there plates as their veggies stare them straight in the face ;)
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 20 1/2 cup servings
Course: Main Course, Sauce
Cuisine: gluten free, Italian, nut free, vegan
Calories: 94
Ingredients Method Notes

Ingredients
  

  • 2 head cauliflower
  • 1 medium onion
  • 10 raw garlic cloves
  • 2 tsp salt
  • 1 can chickpeas drained
  • 2 cans coconut milk
  • 1 1/3 cups vegetable stock I prefer Better Than Bouillon roasted garlic
  • 1/4 tsp fresh ground pepper

Method
 

  1. Preheat oven to 400 F.
  2. Break down heads of cauliflower:
    Slice vertically down the middle and then make a V-cut at the base to remove stem (see photo).
  3. Break apart cauliflower into similar sized florets and spread out on parchment-covered baking sheet (1 large or 2 small sheets)
  4. Chop onion:
  5. Slice off tip, then slice vertically through base (see photo).
  6. Peel back outer layer of skin. With one half flat on cutting board, cut into course pieces of similar size.
    Spread evenly over baking sheet.
  7. Sprinkle whole garlic cloves evenly over the cauliflower and garlic.
  8. Drizzle very lightly with olive oil (omit if desired), and then sprinkle salt and  pepper.
  9. Bake at 400 F for 45 min, rotating baking sheet halfway through.
  10. Allow to cool for 10-15 minutes.
  11. YOU WILL NEED TO MAKE THIS IN 2 BLENDER BATCHES, IT WONT ALL FIT! :)
    Add 1/2 cauliflower/onion/garlic mix, 2/3 cup vegetable stock, 1 can of coconut milk, and 1/2 can of chickpeas to blender.
  12. Blend on high for approximately 2 minutes, until very smooth and velvety.
    Repeat one more time with remainder of ingredients! Voila!

Notes

If desired, you could substitute chickpeas with 1/2 cup of raw cashews or sunflower seeds