Cauliflower Béchamel Sauce Liquid Sunglow
Experience the creamy elegance of our Cauliflower Béchamel Sauce Liquid Sunglow with our delicious recipe, a refined twist on a classic French sauce. This velvety blend combines the natural sweetness of cauliflower with the rich, buttery essence of Liquid Sunglow, enhanced by a touch of milk and a delicate mix of spices.
We start with sautéed diced onions, followed by a golden roux of Liquid Sunglow and flour. Blended with a gourmet vegetable base, ground nutmeg, white pepper, and kosher salt, this sauce achieves a harmonious balance of flavors. Pureed cauliflower and whole milk create an irresistibly smooth texture.
Ideal for drizzling over vegetables, enriching pasta, or adding a gourmet touch to casseroles, this Cauliflower Béchamel Sauce Liquid Sunglow transforms any dish into a culinary delight, perfect for those seeking both elegance and comfort in their meals.
Ingredients:
- Water - 3 Cups
- Diced onion, 1/4" - 1/2 Cup
- Liquid Sunglow - 1/4 Cup
- Roux (Liquid Sunglow + A.P. flour) 50:50 ratio - 1/4 Cup
- Classic Gourmet Vegetable Base - 3-4 Tbl
- Nutmeg, ground - 1/4 Tsp (s)
- White pepper, ground - 1/4 Tsp (s)
- Salt, kosher - 1/4 Tsp (s)
- Cauliflower whole head, cleaned - 1 Each
- Milk, whole - 1/2 Cup
Preparation:
- In a saucepan place the liquid sunglow and heat. Sauté the onions until translucent. Add in the water, vegetable base with the cauliflower and cook until tender.
- Add In the roux and cook into the cauliflower water for approx. 5 minutes.
- Use an Immersion blender, add in all the seasonings and milk. Blend until smooth.
- Pour contents into a clean storage container and hold hot until needed.
