Cauliflower Cream
I know there are a lot of intolerances out there and although I have loads of recipes to cover people with those intolerances, I don't set out to make up a 'dairy free sour cream replacer' if you understand what I am saying. It is not all accidental, but it originates with taste and flavour and the powers of the machine we all love to have in in our kitchens! It is amazing after all. SO this 'not sour cream' was just an idea to serve with soups or veggies as a flavourful addition that happens to be vegan and dairy free, not entirely by accident, but not intentionally that either. I hope you love it. You are adding a punch of flavour, some good ole antioxidants and a load of vitamin B in the process. YAY cauliflower.
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Need
- 350 Grams cauliflower florets
- 1 lemons juice
- 1 Pinch pink salt flakes and pepper to taste BUY
- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
Do
- 1
Place cauliflower, lemon juice, salt and pepper into the Thermomix bowl. Blend 1 min/speed 10 scraping bowl occasionally.
- 2
Add EVOO and blend 2 min/speed 10 scraping bowl as needed. Drizzle with EVOO at will.
- 3
Serve as an accompaniment to soups, in sandwiches to replace mayonnaise or as a dressing for salads of steamed veggies. It works really well as a dairy free sour cream replacement.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
