Cauliflower Bechamel Sauce

Thick creamy cauliflower bechamel coating the bottom of a baking dish.

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5 from 1 vote

This recipe makes about 9 cups of sauce so reduce by half if you don't want extra sauce.

Prep Time20

Cook Time25

Total Time45

Course: Condiments

Cuisine: American

Servings: cups

Calories: 136kcal

Author: Carolyn Hetke

Ingredients

2 large cauliflower heads enough for 8-10 cups of florets
3 cups vegetable or chicken broth low sodium
8 cloves garlic chopped
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
2 Tbsps olive oil
¼ cup 10 %cream

Instructions

Trim the leaves and core from the cauliflower heads and chop into pea size pieces.
Steam or boil the cauliflower until it is VERY tender- at least 13 minutes. (Until the pieces can be roughly mashed with a fork.)
Saute the garlic in the olive oil in a large pot. Then add the cauliflower/broth mixture to the pot along with the remaining ingredients. Blend with an immersion blender or in batches in a blender until it is silky smooth.
Add the cream to the cauliflower puree and heat through.
See Notes below on how to use it.

Notes

Note 1: If using the sauce over pasta like fettuccine or linguine, if the sauce is too thick add some of the starchy water from the boiled pasta until you get the consistency you want. Garnish with prosciutto or bacon crumbles and fresh grated parmesan cheese. You may consider adding steamed asparagus spears chopped into 1" pieces to the dish as well.

Note 2: If using bechamel sauce in lasagna you may choose to leave it a bit thicker or add more cream or broth until you reach the consistency you want. If you are using oven ready lasagna noodles the sauce should be a bit thinner since the noodles need to absorb some moisture.

Note 3: You can freeze any excess sauce in an airtight container for several months. You may choose to lightly blend the sauce before reheating to get a silkier consistency.

Nutrition is per cup and assumes 9 cups of sauce. Nutrition is based on low sodium broth, 10% cream and 8 prosciutto slices.

Nutrition