Cauliflower Bechamel

I found the recipe here over at Ashlee's blog Plant Infusions. This dish is surprisingly creamy and flavorful. You could serve this dish to guests and I bet they wouldn't be able to tell that the sauce is dairy-free. And this is coming from a gal that doesn't like cauliflower.

My only problem was not being able to find a vegan chicken bouillon. Next time I am at Sprouts I will be sure to ask an employee for help. You can use vegetable broth instead, but be prepared to customize the seasonings by adding more salt, red pepper flakes, etc to taste.

Cauliflower Bechamel

Modified by Ashlee from "Forks Over Knives, The Cookbook," by Chef Del Sroufe

Serves 4 to 6
I served this tossed with penne pasta, but keep in mind that it will probably taste great tossed with cooked quinoa or millet. After trying this recipe once, you may decide to add other vegetables that you like, or change the seasonings around a bit to give some variety. It is a great base as a cream sauce for any of your creamy recipes.
Ingredients:
For The sauce:

1 large head cauliflower, cut into florets

3-4 tbsp coconut milk or almond milk, (you may need more or less)

1/4 cup nutritional yeast, optional, but recommended

1/4 teaspoon ground nutmeg

1 1/2 teaspoons of salt, or more to taste

1 teaspoon Better Than Bouillon No Chicken Base, or other concentrated no chicken base

Freshly ground Black Pepper to taste

For the vegetable saute base:

1 medium yellow onion, peeled and diced small

1/8 to 1/4 teaspoon red pepper flakes, depending on how much heat you want to add

2 cloves garlic, peeled and minced

2 teaspoons minced thyme leaves

1/4 cup finely chopped basil

1/4 cup chopped sun dried tomatoes, not packed in oil

4 cups spinach, chopped and cooked until wilted

1 pound penne, or whole grain, cooked according to package directions, drained, and kept warm

Directions:

1.) Add the cauliflower to a large pot and add enough water to cover. Bring to a boil over high heat and cook until the cauliflower is very tender, about 10 minutes. Drain the excess water from the pan and puree the cauliflower using an immersion blender or in a blender with a tight fitting lid, covered with a towel, in batches if necessary. Add milk 1 tablespoon at a time, as needed, to achieve a cream consistency. Add the nutritional yeast, nutmeg, salt and pepper, and 1 tsp no chicken base. Taste and adjust seasonings if necessary. Set the puree aside

2.) Place the onion in a large saucepan and saute over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep onions from sticking to the pan. Add the garlic, red pepper flakes, sun dried tomatoes, thyme, and basil and cook for another minute. Add the spinach and cooked pasta and toss, cooking for an additional 5 minutes to let the flavors meld a bit.

3.) To serve, either toss the sauce with the pasta or grain (my preferred method for pasta) until combined. Or, divide the pasta or grain between four plates and top with the cauliflower puree (my preferred method for grains).