Some days I miss comfort food. You know when your stressed from a long day at work, its kinda chilly outside, and you just want to come home to a big bowl of cheese pasta. Grant you, its been 14 years since I have done that, but somehow I still crave it…In my experimenting, I have learned that caulifower really is a magical vegetable. It doesn’t have much pizazz on its own, but mix with some spices and bam! It transforms into something entirely new and flavourful.
Since getting my spiralizer, I have been searching for the perfect sauce. The gooey, cheesy type sauce that coats the “noodles” and that gives you that warm fuzzy feeling. Well, this sure fits the bill. Full disclaimer, its a bi of work. But trust me, its so worth it. Now, there is no actual cheese in it. What creates that “creamy” taste, is reducing the coconut milk slowly on the stove. I just love it over zoodles, with grilled chicken.
- ½ head cauliflower
- 1 can full fat coconut milk
- 1 tsp tumeric
- 1 tsp ginger
- ¼ tsp sea salt
- Cut cauliflower into 1 inch pieces and boil until fork tender
- drain water and place cauliflower back in pot
- add the rest of the ingredients, stir well
- simmer on med-low heat until coconut milk liquid is reduced by half,stirring occasionally. takes me about half an hour
- I smash the cauliflower in the pot once softened more to blend in with the milk. Can transfer to a food processor and blend to make smooth. i like it a bit lumpy though.
- goes well eaten immediately or reheated and served the next day.
This post was shared on AIP Recipe Roundtable #73 at Phoenix Helix