Tangy, spicy, horseradish-y cauliflower sauce. Um yes please, I will take a side on everything. Nut-free, dairy-free and easy to make. Love it!
I adore cauliflower sauces, but the recipes that look most appealing seem to be loaded with dairy. I am mean who doesn’t love cheese but that just isn’t in the cards for us. Spicy vegan queso is another favorite of ours, but sometimes you need a topping that is a tad bit lighter.
That is how the spicy horseradish cauliflower sauce was inspired. We love this great AIP compliant recipe for roasted veggies or beef. Try it over Sweet Potato Nachos for a tailgate delight or over our Nitrate- Free Corned Beef.
How to Make Spicy Horseradish Cauliflower Sauce
This sauce is fast to make and unlike dairy based sauces can be made ahead without fear of a grainy texture. Heating the riced cauliflower until very tender (only about 5 minutes) is the key to a silky-smooth texture. If you want to know my very strong opinions on ricing cauliflower check out this post on our wild cauliflower rice pilaf.
After the cauliflower is softened transfer to a blender with the remaining ingredients. The sauce will keep in the fridge for 3 to 5 days.
Spicy Horseradish Cauliflower Sauce
- 3 c cauliflower, riced
- 1/2 c stock, vegetable or chicken
- 1/2 tsp coconut oil
- 1/2 sm onion, diced
- 3 cloves garlic, minced
- 1 1/2 tsp powdered wasabi or sub prepared horseradish
- 1 tsp nutritional yeast
- 2 tsp lemon juice
- Warm cauliflower and stock in a saucepan for 5-7 minutes or until cauliflower begins to break down. Transfer to a blender or food processor. Put pot back on stove.
- Melt coconut oil over medium heat. Add onion, saute 5 minutes. Add garlic, 30-60 seconds. Transfer to the blender.
- Blend mixture one minute on high or until smooth. Salt to taste before adding remaining ingredients. Blend for an additional 30 seconds. Increase wasabi/ horseradish to taste.
- AIP Compliant
- Not a horseradish fan
- Substitute sriracha (not AIP compliant).