Top Review by Luvivane
This is an excellent recipe. I also steamed the cauliflower instead of boiling. My cauliflower was small so I instinctively and correctly added the milk mixture to the cauliflower incrementally instead of adding the entire liquid to the cauliflower.
- 1 lb cauliflower floret (frozen or 1 head fresh)
- 1⁄4 cup soymilk (fat free or other)
- 1⁄4 cup water
- 1 garlic clove, minced
- 1⁄2 teaspoon italian seasoning or 1⁄2 teaspoon Mrs. Dash seasoning mix
- 1⁄4 teaspoon salt (optional)
- black pepper (to taste)
- 2 teaspoons cornstarch (MIXED WITH)
- 2 tablespoons water
Directions See How It's Made
- Cook frozen cauliflower by following the package directions. Cook until it is very well done (soft!) approximately 8-10 minutes. (You may also use 1 pound of fresh cauliflower). Put into a colander and drain.
- While cauliflower is cooking, combine soy milk, garlic, water, and seasonings, in small saucepan over medium heat. When it reaches a boil, add the cornstarch/water mixture, stirring constantly until thickened. Set aside for next step.
- When cauliflower is cool enough for you to handle, squeeze as much water out of it as possible. (Put it into a colander and pressed it with the back of a big spoon). Next, put the cauliflower into a food processor and whir on high for a minute or just mash with a fork. Add the sauce from step 2. Process/stir until the cauliflower is creamy and smooth.
- Check the consistency. If it is too thick for you, add a tiny bit of soymilk, mix, and check again. Too much liquid and you will end up with soup!
- Add additional seasoning to taste. Serve hot/warm. You may need to heat it quickly in the microwave before serving.