So I have been working on this recipe to improve the texture and make it more usable for different recipes. To add a richer texture I decided on the reduction of the tapioca flour and the addition of white beans. Not only does the sauce come out thicker from the blender but I now have added a source of good prebiotic fiber. I have started a seven week gut health course led by the author of Fiber Feuled, Dr. Will Bulsiewicz, so I am trying to incorporate ideas from his book to my daily life.
Recipe
1 Large Head of Cauliflower
2 Can/Box of White Beans (Garbanzo is my choice)
½ cup Roasted Red Bell Pepper
4-5 Lower Sodium Chipotle Peppers with some of the Adobo Sauce
½ cup Nutritional Yeast Flakes
2 tbsp Tapioca Flour
2 tbsp Granulated Garlic
1 tbsp Granulated Onion
1 tbsp White Miso
2 tsp Lactic Acid
(1 tsp Red Pepper Flakes, still an option, but I am leaving out to have a base sauce.)
1 tsp Cumin
1 tsp Ground Mustard
½ tsp Black Pepper
½ tsp Ground Turmeric
¼ tsp Nutmeg
2 cups Low Sodium Veggie Stock
1 tbsp Worcestershire Sauce – Vegan
1 to 2 tsp Liquid Smoke I have move to 1 1/2 and like the results
Directions
Trim the green parts off of the cauliflower and then pressure cook the head for 2 minutes with a 10 minute natural release period.
Combine all ingredients in 64 ounce high speed blender container. Blend at maximum speed until smooth. When the sound changes the sauce is thickened and is ready to transfer to storage containers.
Serve with home air fried corn tortillas and a good low sodium salsa. Alternately add some additional Nutritional Yeast Flakes and use for a great ‘cheesy’ sauce for macaroni and cheese.
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