1 medium cauliflower, stalk removed
1 brown onion, chopped
2-5 cloves of garlic (depending on how much you love garlic!), minced
3/4 cup almond milk
1/2 vegetable stock
1/4 cup nutritional yeast
1 Tbsp. Coconut oil
1/2 Tsp. Sea salt
Heat the coconut oil in a medium saucepan over a low heat, then add the onion and garlic, cover them with the lid and saute for 15-20 minutes or until golden and caramelized.
Half fill a large saucepan with water and a pinch of salt, bring it to the boil, whilst you cut the cauliflower into florets.
Boil the cauliflower in the salted water for between 6-10 minutes, or until tender.
Drain the cauliflower before transferring it into a blender along with the caramelized onion and garlic, the almond milk, vegetable stock, nutritional yeast, and salt. Puree until smooth.
Then you are ready to use it! This sauce goes amazingly on pasta, roasted vegetables, steamed vegetables, fish, chicken and red meat. Enjoy!