Creamy Cauliflower Skillet

• 1 head cauliflower, cut into florets
• 1/2 cup almond milk
• 1/2 cup unsweetened cashew milk
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 tablespoons all-purpose flour
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• Salt to taste
• Black pepper to taste
• 2 tablespoons nutritional yeast
• 1/2 cup vegetable broth
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add diced onion and cook until softened, about 3 minutes.
3. 3 Stir in minced garlic and cook for an additional minute.
4. 4 Sprinkle flour over the onion mixture and stir to combine.
5. 5 Add smoked paprika and turmeric, stirring to coat the flour.
6. 6 Gradually pour in the almond milk, cashew milk, and vegetable broth, whisking constantly to prevent lumps.
7. 7 Add cauliflower florets, ensuring they are well-coated with the sauce.
8. 8 Simmer for 10-12 minutes until cauliflower is tender.
9. 9 Stir in nutritional yeast, lemon juice, salt, and pepper.
10. 10 Remove from heat and garnish with fresh parsley before serving.

Nutrition

Tips

• For extra creaminess, blend half the cooked cauliflower with a bit of sauce and stir back into the skillet.
• You can add a pinch of cayenne pepper for a mild kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of milk if needed to loosen the sauce.

Serving Suggestions

• Pair with a fresh green salad for a complete meal.
• Serve alongside crusty bread to soak up every last bit of creamy sauce.

FAQ