Mmm.. Cauliflower is one of my favorite flowers :) There is also a little Broccoli thrown in for good measure.
Here's a tasty vegan sauce recipe I found and I thought I would share
CAULIFLOWER SAUCE FOR PASTA by Daria
1 head cauliflower
1 head broccoli
1 & 1/2 can whole tomatoes
1 medium size onion- finely chopped
broth (you can either use the water where you have been
boiling some vegetables or you can make it by dropping a cube
of bouillon in hot water)
2 or 3 tablespoons of white wine
crushed red pepper
pinch of salt
DON'T GET FOOLED BY THE LENGTH OF THE RECIPE. IT'S EXTREMELY
EASY. IT'S JUST TIME-CONSUMING.
In a non-stick pan cook the chopped up onion in a little bit
of broth and wine (you can forget the wine if you want) until
it turns yellow. There should not be much liquid left when
the onion is ready. Then add the whole tomatoes, turn the
flame down, cover and let cook for at least 30-45 minutes.
During the cooking you should periodically check that there
is enough liquid in the pan and that the sauce is not
sticking to the bottom. If it's getting too thick, add some
Separately, wash the cauliflower and broccoli, cut them
up in medium/small pieces and put them in a pot to steam.
When cooked, add the vegetables to the tomato sauce mixture
and let cook at least another 30-45 minutes.
In the mean time, brown the bread crumbs by simply pouring
them in another pan and (on a low flame) stirring them
continuously until light brown. Don't let them get too dark
because that means they are burnt and they are going to taste
When the sauce mixture is ready, add the browned bread
crumbs, salt and crushed red pepper to taste. Then, little by
little (the whole mixture is not going to fit into the
blender all at once) pour the mixture into the blender and
blend until it has a creamy consistency. You are going to end
up with a sauce of a nice light orangy color which goes great
with any type of pasta and it's completely fat free!.
It tastes great if you sprinkle a little vegan Parmesan cheese on top.