Serves: Six ½-cup servings
4-5 cups cauliflower florets (about 1 large head)
2 tablespoons nutritional yeast (optional)
2 tablespoons soy creamer or milk
¾ cup vegetable broth
½-1 teaspoon ground sea salt
¼ teaspoon freshly ground black pepper
½ cup fresh basil, chopped
2 tablespoons olive oil
5 garlic cloves, minced
2 tablespoons vegan butter
½ cup capers
1 tablespoon fresh lemon juice
Boil the cauliflower over medium high for 7-10 minutes or until soft. Rinse and drain.
In a food processor or blender, add cauliflower, nutritional yeast (optional), soy creamer or milk, vegetable broth, sea salt, and black pepper. Blend on low until cauliflower is creamy. Add basil and blend on high until basil is blended into small pieces and the sauce is very creamy. Add up to ¼ cup of vegetable stock if sauce needs thinning.
In a large skillet over medium heat, heat olive oil. Add garlic and cook for about 1 minute, stirring frequently. Add vegan butter and swirl around in pan until melted. Reduce heat to low, and add cauliflower sauce to pan and stir. Add capers and simmer on low for 3 minutes, stirring occasionally. Add lemon juice, stir and remove from heat. Serve mixed with your favorite pasta.