Cumin Cauliflower Cream Sauce with Carrot Noodles (Vegan)
Scott and I have been staying in a lot lately – and by lately, I mean every weekend for the past four or five months, consistently. Sometime after we hit our two-year milestone in June 2014, we said enough with our incessant weekends gallivanting Toronto. More nights in and quality time… cuddling. Drinking wine (still working on that one). Cooking meals for each other. Really, just focusing on entertaining ourselves with each others’ company and not man-made entertainment. I’m not entirely sure what ignited the change in us, but its been amazing for our wallets and winter waistlines. The word “nesting” comes to mind right about now. I love our nights in, and the meals we cook. We cook so differently from each other, but are supportive of each other’s preferences and always provide perspective from opposing viewpoints. Scott is definitely the official Twirly Bites taste tester, for the better or worse of my ego.
When I started writing this recipe, I sincerely thought it was going to be a regular old cauliflower alfredo.
At least that was the plan. I had a gameplan: search PInterest, see what other purple cauliflower alfredo recipes exist (apparently none!), and evaluate their successes and losses. I usually like to check Pinterest before I post a recipe, for a couple of reasons. As a food blogger, it’s really good to be aware of what other people are doing. The food blogging community is an incredibly inspirational and supportive environment, and you never know when you’re going to learn something new that will spark and ignite your next culinary creation. One of my favourite sayings is, “What don’t you know that you don’t know?” This is where I go off on a philosophical whim and reflect on the importance of being hungry, having an insatiable appetite for, well, spiralizing of course – but for learning!
So, here I was on Saturday night, ready to have a crazy night in and totally jazzed to finally jump on the cauliflower bandwagon. I guess I’m late to jump on the bandwagon because I’ve been so preoccupied with all things Twirly. Why would I bother with cauliflower rice when I can just make spiralized rice? I took a look at the cauliflower alfredo on Pinch of Yum, on Oh She Glows (whose inspiration came from Pinch of Yum), and a few others on Pinterest – and thought wow, this sounds finger-lickin’ good!
I was determined to make the prettiest purple cauliflower alfredo you ever did see.
Alas, I must have done something wrong to the cauliflower sauce, because I just wasn’t into it. It was missing something. Sort of bland, sort of like… um, cauliflower. To be totally fair, I’m going to give the cauliflower alfredo a second chance at some point, but, for now – the two ingredients that changed my lackluster experience into a game changer were coconut milk and cumin!
The end result was none other than appropriately named Cumin Cauliflower Cream sauce, and thank heavens for Cauliflower, because if you haven’t seen my other recipes, I am obsessed with cashews. It’s nice to find another creamy dairy-free option for those silky smooth sauces that are also soy-free. Talk about YUM. You can bet more cauliflower will be hitting the pages of Twirly Bites.
If you spiralize for your kids, I hope you will give this recipe a try and let me know how it goes over. One of the most exciting things about being a content creator is having a vision, executing, and then comparing the two. Before I tackled this recipe, I envisioned the purple sauce drizzling over the deep orange carrots with pops of dark green broccoli poking through – and knew that if nothing else, this purple cauliflower recipe would be a vision for the eye – a meal that the kids would love, a cumin cauliflower cream sauce.
If this is your first time cooking spiralized carrot noodles, head on over to the Twirly Bites reference page where you can learn everything there is to pulling off the best possible carrot noodles. This recipe is very cumin-heavy and has a thick creamy consistency. It is Veggetti friendly (or otherwise compatible with all spiralizers). Sauce tastes best warm and looks fantastic over coloured noodles (like spiralized carrots or spiralized zucchini) – avoid serving over white noodles (like spiralized potatoes).
What’s Up with Purple Cauliflower?
Purple cauliflower is pretty my akin to white cauliflower in flavor but is actually more nutritionally beneficial with higher levels of Vitamin A as well as the presence of anthocyanins and glucoraphanin. The purple colour is created from anthocyanins (also found in red wine and cabbage) which help regular blood sugar levels. It also contains glucoraphanin, which is similarly found in broccolli and has anti-cancer properties. Purple cauliflower is to be cooked the exact same way as white cauliflower!
Lastly, isn’t purple cauliflower prettier? I reckon any naturally purple food is a win with kids.
Possible Modifications to this Recipe
- Spiralize the broccoli stems – would add a nice crunch to this recipe
- Serve sauce over zucchini noodles or other preferred noodle of choice.
- Could probably substitute cumin for a dash of garam masala
- Could substitute purple cauliflower for white cauliflower (there is little flavor difference), although my only disclaimer is that I didn’t test the recipe with white cauliflower. If you try it, let me know how it works out for you!
- 4 cups spiralized carrots, 3mm blade (skin peeled)
- 1 head purple cauliflower (approximately 4 cups cauliflower)
- 1 head brocolli (chop stems off and save for future use)
- 1/4 cup almond milk, unsweetened (or other unflavored non-dairy milk)
- 1/8 cup nutritional yeast
- 1/8 cup coconut milk
- 1 teaspoon cumin
- sea salt to flavor (about 1/4 teaspoon)
- Bring 5 cups of water to a boil.
- Cut off stems and break apart cauliflower and place in uncovered pot.
- Simmer for 10 minutes or until cauliflower is completely soft (check the stems for doneness).
- Drain cauliflower and place in a high speed blender with the cumin, coconut milk, nutritional yeast, salt, almond milk to blender and blend until creamy and completely smooth.
- Bring 6 cups water to boil.
- Add spiralized carrots to the water. Simmer for 3-3.5 minutes. Add broccoli. Continue to simmer for another 2 minutes or until both carrots and broccoli are soft.
- Drain carrots and broccoli.
- Either warm sauce up on stove/in microwave or pour sauce as is over carrots and broccoli and serve. Garnish with green peppers or parsley.
- Sauce yields between 1-1.5 cups.
- Sauce stores well in fridge (doesn't separate).
Are you into the cauliflower craze? What’s your favourite cauliflower recipe? Leave your comment below, I’d love to hear from you!