I had been dreaming about this dish all afternoon because I thought it was simply brilliant. Of course I would, I thought it up.
I steamed a head of cauliflower (left over from last week and about to be unusable), then used my badass immersion blender to cream it along with a touch of unsweetened soy milk, 2 cloves of raw garlic, salt, pepper, mustard, and nutritional yeast. I also added some water to make it soupier. Then I added an entire bag of fresh spinach (that I'd torn) and cooked until the spinach was wilted.
While brilliant in my head and no too untasty, it wasn't what I hoped because the cauliflower was so thick- the idea was that the cauliflower would be a "cream" sauce. I like creaming cauliflower, though. Well, I just like cauliflower. I'd like to make it again with some onions and mushrooms. And maybe some Better Than Cream Cheese. But still good.
I'm repurposing it tomorrow- on top a bed of yummy quinoa.
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