This caramelized leek and cauliflower cream sauce is light and healthy with a luxurious creamy texture without dairy! Easy to make any meal a comfort food.
2-3medium leeks white and green parts only, chopped
1medium shallot, diced
3-4large garlic cloves, minced
½teaspoonfine sea salt
1medium cauliflower (~700 grams) chopped into small florets
½cup(30 grams) nutritional yeast
1cup(250 ml) low-sodium vegetable broth
¼cup(62 ml) full fat coconut milk (optional)
Instructions
Warm oil in a large sauté pan or skillet over medium-low heat. Add leeks and shallots and sprinkle with salt. Let cook for 10-20 minutes, stirring every so often, until the onions just begin to caramelize. Lower heat to low if they are cooking too quickly. Before removing from heat, add garlic and cook until fragrant, about 1 minute.
Meanwhile, add cauliflower to a large pot of boiling water. Cook on medium-high heat until fork tender, about 10 minutes. Drain.
Transfer the cauliflower to a high-speed blender, add the leek mixture, nutritional yeast, vegetable broth and coconut milk if using. Blend on high for several minutes until the sauce is very smooth.
*If using a food processor to blend ingredients you may need to stop and scrape down the sides frequently to make sure all ingredients are well blended.
*If using an immersion blender, return the cauliflower to the pot, add the leek and shallot mixture and the rest of the ingredients and blend. the sauce may not be as creamy as it would in a blender.
Notes
Chop you leeks and shallots into smaller pieces to help brown quicker.If you don't want to use coconut milk than leave it out. It does add a little extra creaminess but you'll still have a velvety sauce without coconut milk.Store in the fridge for up to 5 days. Freeze in an airtight container for up to 3 months. Thaw in the fridge and when reheating, mix to combine any ingredients that may have separated during freezing.