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Recipes with Nadia Coetzee - Nutritionist - Root Your Health Perth Cauliflower White Sauce

Cauliflower White Sauce

Root Your Health Logo Nadia Coetzee - Nutritionist - Perth




5 min

25 min

3 - 4


580 g Cauliflower (1 big head)

1 tsp ground cumin

2 tbsp Olive oil

½ tsp Allspice

1 bay leaf

½ Brown onion diced

1 clove of garlic/ 1 tsp grated

Pinch of salt and pepper

Additional oat/almond milk


  1. Add cauliflower florets to a pot and add enough water to cover the cauliflower, and bring to a boil.
  2. Once the water boils, add a lid to the pot and turn heat and simmer until cauliflower is tender and soft.
  3. Add olive to a hot pan and fry onions, cumin seeds, allspice, garlic and bay leaf until onions turn translucent 5-8 minutes.
  4. Drain water from cauliflower and transfer cooked cauliflower to blender of choice using a slotted spoon.
  5. Add cooked onions to blender and season with salt and pepper.
  6. Blend until smooth 2-3 minutes, add additional almond/oat milk to the mixture if you want a thinner consistency.
  7. Freeze separate portions for later use or store them in the refrigerator for 3 days.


It can be used as a dairy-free alternative white pasta sauce to thicken stews/curry sauces without adding additional starch. It also makes an amazing soup for winter time topped off with some roasted almonds and cumin seeds.

Recipes with

Nadia Coetzee - Nutritionist - Root Your Health Perth Signature