Go Back

Healthy Cauliflower Cream Sauce


  • 1 cauliflower head
  • 3 cups vegetable stock
  • 2 tablespoons butter
  • 7 cloves of garlic minced
  • Juice from 1/2 lemon
  • 1/2 teaspoon onion powder
  • 1/2 cup unsweetened and unflavoured almond milk or 1 heaping tablespoon plain greek yoghurt
  • 1/2 teaspoon kosher salt + more to taste
  • 1/2 teaspoon cracked black pepper + more to taste


  • Bring 3 cups of vegetable stock to a simmer.
  • Cut your cauliflower into bite-size florets.
  • Add the cauliflower florets to the simmering stock and simmer for approx. 7 mins. or until the florets are tender enough to stick a fork through them.
  • While the cauliflower simmers, mince the garlic.
  • Melt the butter in a saucepan over medium-low heat.
  • Add the minced garlic and sauté until fragrant, stirring occasionally.
  • When the cauliflower florets are ready, transfer them to a blender with a slotted spoon. Save the stock.
  • Add the buttery minced garlic, almond milk (or Greek Yoghurt), lemon juice, onion powder, kosher salt, cracked black pepper and 1/2 cup of the boiled stock from the pot.
  • Blend until smooth.
  • You may want to gradually add another 1/2 - 1 cup of the stock from the pot to get more creaminess, but make sure to add it gradually — you don't want it to get runny.


* Yields 3-4 cups