Deliciously Creamy Pasta Sauce - without the cream!

If you love a creamy pasta sauce, but not the saturated fats that usually come with it, or if you are dairy-free for whatever reason, you'll adore this recipe by Heston Blumenthal, with some cheats by me.

Cauliflower velouté is a velvety, delicious sauce that can be added to risotto or pasta, and uses 100ml of milk at most or you can leave out the milk entirely. I also use this instead of bechamel sauce in lasagne.

Ingredients:

400g cauliflower florets - roughly half a cauliflower
500ml liquid stock
1 pinch of curry powder
100ml milk - optional


Method:

Bring the stock to a simmer, add cauliflower & curry powder and
cook until the cauliflower is soft enough to puree.
Remove from heat and leave to cool for 5 minutes
Puree in a liquidiser or use a stick-wiz, adding milk a little at a time.

Add to risotto or pasta for a rich, creamy sauce that evokes the flavours of cauliflower and cheese sauce, without the guilt.

Serves: 4