I use this cauliflower white sauce recipe on our Paleo lasagna, veggie bake, corned silverside, or just topping a bowl of veggies.
1/2 a head of cauliflower, cut into florets (about 500gms)
1 400ml tin of organic coconut milk.
3 tblsp arrowroot flour
1 free range egg
1/3 – 1/2 cup of nutritional yeast ( also called savoury yeast flakes )
steam the cauliflower for about 15 min or until very soft.
Pour half of the coconut milk into a saucepan and bring to the boil. In a bowl mix the arrowroot flour with the remaining coconut milk.
Turn saucepan to low, whisk in the coconut milk and arrowroot flour mix, continue to whisk until mixture thickens. Remove from the heat.
In a food processor add the cauliflower, egg and nutritional yeast. Add the coconut milk mixture, process until smooth and creamy.
season with salt and pepper.