Cauliflower Bechamel Sauce

I have a guest who is birthing birthing the baby for someone else, a water birth! She is a midwife. What a cool, new idea for my finca, my land! A great place where it is super quiet, calm, and the guests feel like they are “held ” they say. I am interested to see the timing and how it will all work out!

cauliflower-au-gratin-2Recipe of the Day – Cauliflower Bechamel Sauce

Ingredients:

1 large head cauliflower, cut into florets (about 3 cups)
1/3 c. almond milk, as needed
1 green pepper, diced small
2 cloves garlic, peeled and minced
2 tsp. minced thyme
1⁄3 c. finely chopped basil
1⁄4 c.  nutritional yeast
1⁄4 tsp. ground nutmeg
Salt and freshly ground black pepper to taste

Directions:

  1. Steam cauliflower in a large pot with water to cover.
  2. Cook about seven minutes until cauliflower is tender.
  3. Drain and puree in a blender or food processor.
  4. Add the milk, if needed, to achieve a creamy consistency. Set aside.
  5. Place the onion in a large skillet or saucepan and saute over medium heat for 5-7 minutes.
  6. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan.
  7. Add the garlic, thyme, and basil and cook for another minute.
  8. Add the nutritional yeast or parmesan, nutmeg, and salt and pepper and cook for 3-4 minutes, or until heated through.
  9. Add the onion-garlic mixture to the cauliflower puree and blend until smooth, adding up to 1⁄2 cup of water if necessary to achieve a smooth consistency use over brown rice, pasta or veggies!

Word of the Day – finca – land/estate

Tip of the Day – With this water birth happening, the saying,  “go with the flow,” is taking on a new meaning!

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