Friday, May 17, 2013
1 1/2 cups chopped cauliflower
1/4 tsp garlic powder
1/2 tsp + salt
2 TBSP butter (or sub 2 TBSP olive oil and a little extra salt)
1 cup milk of choice (I used unsweetened coconut milk)
1/2 cup nutritional yeast
2 tsp Dijon mustard
*dried oregano (optional)
Put all ingredients into a pot and bring to a complete boil, then cover and let simmer for 15 minutes or until cauliflower is fall apart tender.
Puree with either an immersion blender, hand mixer or food processor. Mix with desired pasta, rice, veggies, spaghetti squash - whatever! Serve immediately. Will thicken upon standing.
Makes about 2 cups.