1 salt reduced chicken stock pod
2 cloves garlic
1 tablespoon flavoured olive oil
1 teaspoon garlic powder
2 tablespoons cottage cheese
1/2 cup milk (of any kind)
1/4 cup nutritional yeast or Parmesan cheese
2 tablespoons fresh chopped chives
2 tablespoons Becs Hemp Seed Sprinkle (or plain hemp seeds)
Pre heat oven to 180 degrees.
Cut Cauliflower into florets and coat with flavoured olive oil ( I used truffle), salt & pepper (or Wild Porcini) and roast in the ovenfor 10-15 minutes until its starting to brown. Allow Cauliflower to cool until you can handle it, and cut up into small pieces.
In a non stick pan with a lid add garlic and fry for a few minutes, add cauliflower, milk, stock pod, 1/2 cup of water and bring to a boil, turn heat down and place lid on. Simmer cauliflower for roughly 15 mins until completely softened (stirring often).
Once cauliflower is completely soft add to a blender with cottage cheese, onion powder, 1 tablespoon each of the hemp seeds and chives and all of the nutritional yeast.
Blend until completely smooth, you may need to add more milk or water to get it to your desired consistency.
Served with noodles of your choice or over chicken and to with remaining hemp seeds and chives.
I have served this with Zoodles and Hemp Crusted chicken tenders.
This could be made into a soup by leaving a bit thicker and would be great for puree stage.
Nutritional information is for sauce ONLY.