I mean, really. Is there anything cauliflower can’t do?
It has taken over our hearts. (Awwww….who else saw that coming?)
Seriously, though. Cauliflower is such an amazingly versatile vegetable since it has the perfect color and texture so it can mimic so many other types of foods.
And — even better — it’s like ridiculously healthy for you, too. Cauliflower is a great source for vitamin c, antioxidants, fiber, and tons of other micronutrients.
I mean, I’m not saying I loooooove cauliflower, but I’m not NOT saying I love cauliflower.
Okay, you got me. I love cauliflower.
For the longest time, though, I looked at cauliflower as like a substitute for broccoli when I got tired of eating broccoli. I didn’t have any creativity when cooking it and thought it was so bland and boring.
That was before I realized it was such a hidden gem.
Now, let’s talk about this amazing cauliflower cheese sauce we’re all looking at. It’s pretty amaze-balls, people.
Next to my beloved cauliflower pizza crust, this sauce may be my favorite cauliflower recipe to date. And you know how I do love the cauliflower.
This cauliflower cheese sauce contains just a bit of parmesan. But it tastes like cheese. And it’s cheesy good. And cheese.[And you could even omit to make it entirely vegan, if you so desired.]
But, alas, very little cheese. Just lots o’ fiber, antioxidants, and healthy goodness.
The first time I made this, I served it over a pan-roasted steak and some parmesan baked zucchini spears that I happened to be putting together for a new meal in No-Fail Meals. And it was flippin’ glorious.
Like…I couldn’t stop licking the spoon…glorious. I dipped the steak in it. I dipped the zucchini spears in it (omg so good). It was just so utterly amazingly good, I couldn’t even believe it.
Gotta love that cauliflower!
When you make it, depending on how thick you like your cheese sauce (or soup, or whatever), you can always add equal parts almond milk and the vegetable broth to loosen it. I like my sauces pourable, but thick so that’s how it’s written.
Cauliflower Cheese Sauce
If you’re looking for recipe ideas for what the heck you’d add a cauliflower sauce to, you could make a healthier version of this alfredo, these baked potatoes, over this pizza, or just drizzle some over a nice steak or chicken breast.
It’s gonna be gloriousness no matter how you do it.
- 1 tbsp olive oil
- 6 cloves garlic minced
- 1 head cauliflower broken into florets
- 2 1/2 cups vegetable broth
- 1 tsp kosher salt
- ½ teaspoon ground black pepper
- ½ cup regular almond milk
- 1/2 cup shredded parmesan cheese** omit parmesan if going vegan
- Heat the olive oil over medium-high heat in a sauté pan and cook the garlic until tender and fragrant, about 2 minutes. Careful not to burn. Remove from heat and set aside.
- Add the cauliflower florets into a deep stock pot and then add the vegetable broth. Cover and cook over high heat for 8-10 minutes, or until the cauliflower is tender when pierced with a fork. Do not drain.
- Blend for 1-2 minutes until the sauce is very smooth. If the sauce is too thick, you can add equal parts almond milk and vegetable broth. You may have to do this in batches, depending on the size of your blender. The consistency should be thick, but pourable.
- Serve hot as you would a cheese sauce.
This recipe can easily be converted to be vegan by omitting the parmesan cheese.
This post contains affiliate links for products I use all the time in my kitchen and highly recommend.
This post was last updated on March 30, 2016 to include a new recipe video.
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