Cauliflower with creamy almond-dill sauce

Being macro I sometimes miss rich creamy white sauces…but there´s no reason to be sad, because you can quite easily make a sauce that comes pretty close, using almond flour and non-dairy milk 🙂

First shortly sautee minced garlic on a tiny bit of olive oil, then add finely diced onion, and when the onion softens, add finely cut leek. Each time accompany the vegetable with a few grains of sea salt to release more liquid and sweetness. Mix in approximately 6 heaping tbsp of almond flour and then gradually pour in one litre of non-dairy milk (I had rice milk). Stir well (preferably with a whisk) to avoid lumps. Mix in a teaspoon (or more) of diluted white miso and bring the liquid to a boil. Cook uncovered on a moderate flame, stirring every now and then, until a substantial part of the liquid evaporates and you get a preferred consistency of the sauce. Season with ume plum vinegar and/or salt as needed (the sauce can be on the sweet side because of the condensed milk, but I actually liked that), you can also add some cracked black pepper. Towards the end mix in chopped fresh dill – I used a lot to get an intense flavour reminding me of the traditional Czech creamy dill sauce 😀

I served the sauce over blanched cauliflower and with red rice and gomasio.

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Filed under Complete meals, Recipes, Sauces, Vegetable dishes

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