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Creamy cauliflower sauce



800 g

Creamy cauliflower sauce

  • 500g Cauliflower Florettes, (I use frozen florettes when caulis are out of season)
  • 325g Boiling water
  • 1 onion
  • 2 garlic cloves
  • 2 heaped tsp vegie stock paste
  • parmesan cheese grated (optional)
  • 30g Butter or Oil of choice
  • fresh cracked black pepper, (optional)

Recipe's preparation

  1. Chop Garlic sp 6 for 5 seconds, add onion and chop sp 5 for 5 seconds. Add butter or oil and Saute on 100 sp 1 for 3 minutes.

  2. Add Cauliflower and chop on sp 7 for 10 seconds.

  3. Add stock and water, cook for 15 minutes on Varoma temp, sp 2. MC off, basket on lid.

  4. Blitz sauce for 30 seconds on sp 5 MC on, scrape down sides of bowl and blitz another 30 seconds sp 5 MC on.


    Add optional Parmesan before blitzing if using.


    You could add mustard seeds, chives or oregano for added flavour.


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Sauce can be used as a replacement for white sauce and anything else you can think of! Very versatile.

If using frozen cauliflower allow to defrost a little before chopping.

To make a thinner sauce add more water and blitz again.

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Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
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