Ever since I concluded that dairy products wreak havoc on my skin, I’ve been on the lookout for alternatives to the meals I used to make. And being just like any of you out there with not much time to waste in the kitchen, my lunch needs to be ready in under 30 minutes or it will rarely end up on my dining table, so I used to resort to cream sauces to speed up my cooking. With dairy out of the question, the search for substitutes began.
Looking for recipes that would include as many veggies as possible and remain whole and healthy despite being ready in minutes, I came across a pasta sauce that looks exactly like your usual cream sauce. However, it is 100% plant-based, healthy and nutritious without any animal-based fats.
The main ingredient of this sauce is cauliflower, a white brassica vegetable that can be considered a superfood despite not sounding as exotic as most of the superfoods we meet. It is extremely rich in sulforaphane, a sulfur compound that has proven anti-cancerogenic effects (especially when combined with turmeric), regulates blood pressure and improves kidney function. Cauliflower also has anti-inflammatory benefits and is rich in vitamin C and choline that aids in healthy development of the brain and improving brain function.
Enough with the theory, practice is more than delicious.
- Quarter of a medium cauliflower
- Half cube of organic vegetable stock
- 100ml of soy cream
- One clove of garlic
- Half teaspoon of himalaya salt
- Pinch of cayenne pepper
- Fill a saucepan with about 1 centimetre of water and add the vegetable stock cube.
- When the cube dissolves, add the cauliflower, cut into small cubes and let it soften a bit.
- Add soy cream and spices and use a blender or a hand blender to blend until creamy.
- Pour over wholewheat or gluten free pasta and serve with a large bowl of fresh salad.
- Add basil and pine nuts to make a pesto sauce.