Creamy Cauliflower Bechamel

Posted on
in Recipes, Salads & Vegetables

Creamy Cauliflower Bechamel

Posted on
in Recipes, Salads & Vegetables

This recipe is vegan but don’t let that deter you! It’s creamy and sweet, and can be used in pretty much any place of regular bechamel – on a lasagne, on pasta, on a eggplant bake. It’s also a good option for a creamer on top of soups.

(Vegan) Cauliflower Bechamel Sauce

  • 1/2 head cauliflower
  • 1/2 cup vegetable stock
  • 1/2 cup water
  • 1 cup soy milk
  • 1 clove garlic
  • 3/4 teaspoon miso
  • 1/2 teaspoon soy sauce
  • 5 peppercorns
  • 1 bay leaf
  • 1 star anise
  • 4 cloves

Combine the stock, water and cauliflower and bring to the boil. Reduce heat, cover and simmer for 20 minutes, or until cauliflower is soft.

Remove from heat and leave covered and set aside to infuse until cool (at least 20 minutes).

Strain, reserving liquid, then remove cauliflower and discard herbs and spices. Blend cauliflower with as much liquid as necessary to make a smooth puree. Add salt and pepper to taste.