Sometime beige on beige tastes anything but. The main ingredient in this sauce is cauliflower and it can be used on pasta instead of bechamel sauce, it also works well as a substitute for mashed potatoes! I’m a little addicted…

It has a fluffy texture and tons of flavour. I kind of just want to eat it by the spoonful right out of the food processor (so did my housemates). I love that it’s a delicious way of getting loads of veg into a dish that would typically be based around flour and milk (the traditional bechamel sauce). You can adjust the cheese to your liking (or leave it out) and perhaps even use just olive oil instead of butter if you are dairy free but the flavour will be different! This recipe (or idea of puree as sauce) just popped into my head when I was trying to think of ways to use a whole head of cauliflower I had got at the market, since creating it I have come along a few similar ones on the web. This probably means I’m not some recipe creating genius. But this one is different to others I’ve seen so maybe I am haha.

You can even get extra vegetables in by having it with zucchini noodles (just spiralize raw zucchini and mix through the hot sauce), and that way you’ll have room for some self saucing chocolate pudding or caramel and almond torte for dessert!!

On hand cut spelt pasta, garnished with bread crumbs, parsley, spring onion and walnuts.
On hand cut spelt pasta, garnished with bread crumbs, parsley, spring onion and walnuts.


1.2 kg of cauliflower separated into florets (try not to use the stalk as it changes the texture)

3 cloves garlic

500ml bone broth (chicken) or stock

1 Tbs dijon mustard

50g butter

1 Tbs ricotta

60g parmesan cheese

1 tsp olive oil

salt and pepper to season


1. Smash garlic cloves with the back of a knife and put in a large pot with the bone broth and cauliflower. Cover with a lid and bring to the boil, add 20 g butter and the mustard and continue to simmer for 12 minutes or until cauliflower is very tender.

2. Drain, reserving liquid, and put cauliflower and garlic into a food processor. Add butter and pulse for a minute, then process continuously until smooth. Once smooth add both cheese and process. Then add olive oil. If you would like the sauce to be thinner you can add some of the reserved broth. Season and serve.

I love this sauce over pasta garnished with parsley, spring onions, bread crumbs and walnuts… sometimes a little of my dad’s maple bacon.


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