Post By Jo @ Including Cake
Cauliflower is so crazy versatile, not simply due to it's mild (slightly earthy but easy to cover up) flavour, but it's pure creamy colour makes it perfect for dairy-free desserts and light sauces. All you need is a good blender to whip whip whip....
Add a few subtle flavours to hide any hint of caulifloweryness (you can taste test as you go along) and you are good to go within minutes.
I originally made a version of this using a dollop of nut butter and a little coconut oil, but then after testing out the coconut milk powders, I found that the 60% CMP ticked both boxes and whittled down the ingredients list even further. It doesn't taste at all coconutty as the slight coconutty flavour of the CMP actually works really well to offset the slight cauliflower flavour.
Free your mind and give it a try, feed to your family and don't tell them what's in it- i'd love to know what they think!
For ideas...spoon over fruit, or even a hot autumn fruit pie or crumble.....mmmmm.... pie!
Recipe: Dairy-free cauli-cream
Makes 1 heaped cup
- 1 cup grated cauliflower (approx 5 large florets)
- 2 heaped tbs coconut milk powder 60% mixed with approx 2/3 boiling water
- 2 tbs syrup (i.e brown rice syrup, maple syrup, agave) I used brown rice
- 2 tsp vanilla extract
Grate the cauliflower of pulse it in a food processor until fine chopped. Add to a pan along with the liquid and simmer covered for 5-7 minutes until cooked. Add all remaining ingredients and blend until very smooth. Add a little extra water if needed to achieve desired consistency. Check for flavour and add extra vanilla, spice or sweetener if needed (or if sensitive tastebuds can detect the cauliflower!)