- 1 medium head of cauliflower, chopped into florets
- 1 medium onion, chopped
- 2 tsp coconut oil
- 1/4 tsp unrefined sea salt or Himalayan salt
- Broth, as needed
Roast or steam the cauliflower until soft. If roasting the cauliflower, mix the cauliflower, onion, oil and salt in a baking dish and cover with foil. Roast in a 375 F oven for about 30 minutes, or until vegetables are soft. Remove from oven and let stand, uncovered, until cool. If steaming the cauliflower, place florets in a steaming basket and steam until soft, being careful not to let the pan run out of water while steaming.
Meanwhile, sauté the onion and salt in the oil over medium heat until translucent. Let all ingredients cool. Now place all ingredients in a food processor and blend until smooth, adding a little broth while the machine is running to achieve a smooth and creamy sauce. Once it is creamy, taste for salt and add more if necessary. You can also add coconut oil while it is blending for added richness. Add more broth for a thinner sauce, if desired. Serve as a creamy sauce over grains, noodles or vegetables.
Serves about 3 cups.