PALEO CREAMY SAUCE
I really miss cream-based sauces, and the other night I wanted to try to create something similar that was paleo friendly. I decided to steam up some cauliflower and blend it with some homemade chicken stock to get a base for a sauce. I was worried it would taste too much like cauliflower, but with the addition of some good stock and a little sea salt and pepper, it had the same consistency of a regular cream sauce and it actually tasted good! I decided to throw in some fresh squeezed lemon juice and a few dashes of garlic powder, and served it over some zucchini noodles along with some chicken and steamed vegetables.
This sauce base is very versatile and you can add all sorts of additional spices and herbs to enhance the flavor. You can even use this as a base for a soup like a chowder. Below I have some suggested additions you can use if you want to make a savory sauce, but you can use your imagination and add whatever sounds good to you!
This sauce base is very versatile and you can add all sorts of additional spices and herbs to enhance the flavor. You can even use this as a base for a soup like a chowder. Below I have some suggested additions you can use if you want to make a savory sauce, but you can use your imagination and add whatever sounds good to you!
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent
Paleo Creamy SaucePrep time: 15 mins Cook time: 5 mins Servings: 4
|
|
 |
Ingredients:
SAUCE BASE:
- 1 larghe head of cauliflower
- 1/3 cup water
- 1 1/2 cups chicken stock (or more if desired)
- Sea salt
- Ground black pepper
OPTIONAL ADDITIONS:
- 1/2 tsp. garlic powder
- 1/2 lemon, squeezed
- 1/4 cup fresh basil, chopped
- 1/2 cup sun-dried tomatoes
- 1/2 tsp. dried parsley
Equipment:
- Cutting board
- Kitchen knife
- Medium saucepan
- Steamer basket
- Food processor or blender
- Large saucepan
- Stirring spoon
Directions:
1. Chop the cauliflower into chunks. Place a medium saucepan over medium-high heat and add the water to the bottom of the pan.
2. Bring water to a boil. Add cauliflower to the pan and cover, reduce heat to medium. Allow the cauliflower to steam for 10 minutes.
3. Place the steamed cauliflower and the chicken stock into a blender or food processor and blend until smooth. Add more stock until desired consistency is reached.
4. Pour cauliflower mixture into a large saucepan and season with sea salt and pepper to taste. Add your desired additions and heat until warmed through.
SAUCE BASE:
- 1 larghe head of cauliflower
- 1/3 cup water
- 1 1/2 cups chicken stock (or more if desired)
- Sea salt
- Ground black pepper
OPTIONAL ADDITIONS:
- 1/2 tsp. garlic powder
- 1/2 lemon, squeezed
- 1/4 cup fresh basil, chopped
- 1/2 cup sun-dried tomatoes
- 1/2 tsp. dried parsley
Equipment:
- Cutting board
- Kitchen knife
- Medium saucepan
- Steamer basket
- Food processor or blender
- Large saucepan
- Stirring spoon
Directions:
1. Chop the cauliflower into chunks. Place a medium saucepan over medium-high heat and add the water to the bottom of the pan.
2. Bring water to a boil. Add cauliflower to the pan and cover, reduce heat to medium. Allow the cauliflower to steam for 10 minutes.
3. Place the steamed cauliflower and the chicken stock into a blender or food processor and blend until smooth. Add more stock until desired consistency is reached.
4. Pour cauliflower mixture into a large saucepan and season with sea salt and pepper to taste. Add your desired additions and heat until warmed through.
