Sundried Tomato Cauliflower Cream Sauce
Sundried Tomato Cauliflower Cream Sauce

This recipe is for all you cream sauce lovers out there. I'll be honest and say that this is not AS delicious as a good ol’ butter and cream based sauce but your waistline will thank you. Serve this over chicken and rice or over your favourite pasta.

Sundried Tomato Cauliflower “Cream” Sauce

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Yield: Approximately 4 cups


  • 1 head cauliflower, cored and chopped into florets
  •  Juice of 1 lemon
  • 1 teaspoon vegetable oil
  • 4 cloves garlic, minced
  •  ½ of an onion, roughly chopped
  •  ½ cup reserved water
  • 1 tbsp of the oil from the sundried tomatoes packed in oil
  • 1 cup milk
  • Salt and pepper to taste
  • ¼ cup sundried tomatoes packed in oil, chopped


Bring a large pot of salted water to a boil. Add in lemon juice and cauliflower. Cook cauliflower for approximately 8 minutes or until fork tender. Remove cauliflower from the boiling water with a slotted spoon and place in food processor or blender. Reserve ½ cup of the cauliflower water.

In a medium size skillet heat the oil over medium heat. Add the onion and sauté until caramelized, stirring often, about 15 minutes. Add in garlic and cook for an additional two minutes.

Transfer the onions and garlic to the food processor. Add the reserved water, sundried tomato flavoured oil, milk, and salt and pepper. Blend until smooth. Adjust the amount of liquid (water, milk or oil) until the sauce reaches your desired consistency. Remove from food processor, stir in sundried tomatoes and serve over your favourite pasta, protein or rice.