This was very creamy and tasty. Good for pasta or rice dishes especially. We had this mixed in brown rice with some mushrooms, broccoli, summer squash, onions--very good.
For the sauce:
head of cauliflower
sweet potato (I just had a small amount from an old sweet potato) optional
2 teaspoons of minced garlic (or to taste)
Dijon mustard (1 tsp or so --to taste)
onion powder (to taste--I sprinkled it over)
lemon juice (1 tab or 1 and1/2 , it depends on how big your cauliflower is)
almond milk (for blending)
water (for cooking and blending)
salt and pepper to taste
Directions:
Chop up cauliflower (leave out the core). Chop sweet potato into small pieces if using. Cook these covered in non stick pan with water and garlic until very tender. Drain, reserving liquid. Place the vegetables in a blender adding some of the cooking water. Add the mustard, onion powder, lemon juice and enough almond milk to make a smooth creamy sauce. Add salt and pepper to taste, and if needed add more of the mustard or lemon or onion---all to your preference.
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