Cauli White Sauce

We all love zucchini noodles in this house. Lightly fried up in butter[1] and what I wanted was a nicely fakey pasta sauce to go with it.

This was almost "Cauli Alfredo" until I learned that Real Alfredo actually doesn't involve carbs. So this has become a white sauce.

Instruments

• Spiralizer
• Large cooking pot
• Smaller cooking pot
• Steamer
• Your favourite preparation knives
• Spoon, tongs, or pasta fork
• A handy cooktop-like heat source

Ingredients

• Two heads of cauliflower
• four zucchinis
• 5 spring onions or challots
• 1 can of coconut cream
• 1 cup of pure cream[2]
• 100 g butter, or cooking fat of your choice
• Salt and pepper to taste

Method

• Chop all the florets off your cauliflower and put them in your steamer
  
  
  

• Steam them until they're mashably soft[3]

• While that's going on, chop your challots.

• When the cauliflower is ready, mash it up with your creams and herbs.

• Add the challots and stir in. Cook on a low heat while you arrange the noodles

• Spiralise your noodles
  

• Cook the noodles in your choice of fats until everything smells delicious.

• Serve with the finished noodles

The noodles and the sauce serve four, but there was lots more sauce to go around. Alas, I was tired and left it out in the open and... flies found it. Euw.

Remember to pack up your leftovers fresh!

[1] Anti-dairy folks can feel free to use coconut oil or olive oil.

[2] Again, anti-dairy people can substitute another can of coconut cream, or milk substitute and olive oil

[3] Our steamer machine is an old, cheap and nasty model with a clockwork timer that only goes for an hour. To achieve the desired softness, we had to steam our cauliflower for three hours. I think we would have got better performance out of a sweedish steamer and a huge pot.