Welcome to my mushroom and garlic Paleo sauce.
When it comes to cooking and adapting your cooking habits to the Paleo way of life, you are often wondering how you can recreate what you had before. I have shown you already this week how to recreate the traditional tomato sauce, the mayonnaise and the barbeque sauce, but one of the main things we like is a sauce with our savoury meals.
Just think about all those times when you have a steak, pasta dish, casserole, stew and so forth and how you need that sauce to make that dish amazing and super delicious.
Well this is what today is all about with this mushroom and garlic sauce. It gives you that signature sauce that you can use in a range of dishes. We like it best as our pasta sauce when we use zoodles instead of pasta and then we can have a much healthier version of what we used to have.
But if you miss your cheese sauce, then this can be the next big step in the right direction. Serve it over some sweet potato fries and then you have the closest thing to a naughty meal when you are on Paleo.
- 1 cauliflower
- 680g Chicken Stock
- 110g Water
- ½ Tsp Garlic Puree
- 32g Fresh Mushrooms
- Salt & Pepper
- Chop the cauliflower in small chunks and put it in a steamer if you have one or in a pan of boiling water. The cauliflower is ready when you test it by stabbing a knife through it and if it does not get any resistance then it is ready.
- After draining the cauliflower add it to your food processor and turn it on. The cauliflower should end up looking like a thick mush.
- Then add your water and stock (a bit at a time) with your food processor still on low setting. When the sauce is at the consistency you want add the mushrooms and garlic puree.
- Taste and then add salt & pepper. If the sauce becomes too thin add a thickening agent that is allowed on the Paleo diet.