When we were young, Mr T and I used to go for lunch at this wonderful baked potato place where you could get a baked potato smothered with a choice of three sauces for $8. What can I say, good food cost less then. Mr T’s favourite sauce was the cauliflower cheese sauce, so tonight I made him a dairy free version and here it is.
Ingredients
1/2 cauliflower, cut into florets
2 tablespoons margarine
2 cups almond milk
2 tablespoons tapioca starch
1/4 cup water
1/2 cup nutritional yeast
1 teaspoon seeded mustard
salt
Pop the margarine and almond milk into a medium sized saucepan, bring to the boil, mix the tapioca starch with the water and then add in a fine stream, stirring all the while until you have your desired thickness, you may not need all of this, it depends on if you like your cheese sauce claggy or runny, simmer for thirty seconds to cook the starchiness out of the tapioca. Stir in the mustard and nutritional yeast and season to taste.
But what about the cauliflower I hear you ask? Well, we are getting to that. Pop a medium sized pot on to boil and put your cauliflower into a steamer, steam over the boiling water until tender. If you don’t have a steamer you could blanche it, but it will leech away some of the nutrients, really, steaming is best here, and those bamboo steamers are very cheap and easy to use. Once the cauliflower is tender, stir it through the ‘cheese’ sauce and serve however you wish, for me, this was on a potato, well, you all know how I love baked potatoes.