Sweet Cream... (surprise!)
The 'surprise' part intrigued you...right?
Well check this out.... fruits and veggies in one sweet little dish! Er, where are the veggies you might ask? The cream topping. Cauliflower is playing its tricks again!
Cauliflower is so crazy versatile, not simply due to it's mild (slightly earthy but easy to cover up) flavour, but it's pure creamy colour makes it perfect for desserts and light sauces. All you need is a good blender to whip whip whip....
Add a few subtle flavours to hide any hint of caulifloweryness (you can taste test as you go along) and you are good to go within minutes.
Spoon over fruit, or even a hot autumn fruit pie or crumble.....mmmmm.... pie!
Recipe: Sweet cauli-cream
Makes 1 heaped cup
- 1 cup grated cauliflower (approx 5 large florets)
- approx 2/3 cup non dairy milk* (or water plus 1 tbs almond/cashew paste)
- 2 tbs syrup (i.e brown rice syrup, maple syrup, agave) I used BR
- 2 tsp coconut oil*
- 2 tsp vanilla extract
Grate the cauliflower of pulse it in a food processor until fine chopped. Add to a pan along with the liquid and simmer covered for 5-7 minutes until cooked. Add all remaining ingredients and blend until very smooth. Add a little extra water/milk if needed to achieve desired consistency. Check for flavour and add extra vanilla, spice or sweetener if needed (or if sensitive tastebuds can detect the cauliflower!)
*I also made an alternative version using 2tbs 60% coconut milk powder mixed with boiling water in place of the non-dairy milk and coconut oil. It worked really well and the slight coconut taste also helped offset the cauliflower (it doesn’t taste at all coconutty in the end).