Drizzle over steamed vegetables, pizza, baked or mashed potatoes, grits, or polenta. Mix it into cooked pasta for a lighter Macaroni and Cheese. Or make it into a spicy dip for chips. Use it wherever you’d use butter or cheese sauce–the possibilities are endless!
1tablespoonmellow white miso or soy-free chickpea miso or a little salt
1tablespooncornstarch or potato starch
salt to taste
Bring the water to a boil in a medium saucepan. Add the cauliflower, onion powder, garlic, paprika, mustard, and turmeric. Cover tightly and reduce the heat to very low. Simmer until the cauliflower is so tender that it easily comes apart when poked with a fork, about 15-20 minutes.
Carefully transfer the contents of the saucepan to a blender. Add all remaining ingredients. Cover and blend, starting on low and increasing the speed until you’re at the highest setting. (Be careful–hot foods can “erupt.”) Blend until you have a completely smooth sauce.
Pour the sauce back into the saucepan, add salt to taste if you like, and heat until it begins to bubble, stirring occasionally. Allow it to cook and thicken for at least another 2 minutes. Serve hot.
You can turn this into a spicier sauce by substituting chipotle powder for the smoked paprika and adding more to taste.Each serving is about 1/3 cup. One to two servings is 0 Weight Watchers Freestyle points. 3-6 servings are 1 point.Variations: Make a dip for tortilla chips by increasing the cornstarch to 2 tablespoons and adding 1/4 to 1/2 cup of salsa during the final cooking stage.