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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!

Cheesy Cauliflower Sauce

water

cauliflower florets

onion powder

garlic (peeled, garlic

smoked paprika

dry mustard

turmeric

yeast

mellow white miso

cornstarch or potato starch

lemon juice

salt

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.

If you don’t want to go to the trouble of stuffing peppers, this chili makes a delicious filling for tortillas.

Chili-Stuffed Peppers

onion (, chopped fine)

portabello mushroom (, diced)

jalapeño pepper (, minced (or more to taste))

beans

corn kernels (, fresh or frozen)

tomatoes

chili powder* ((or more, to taste))

red bell peppers

green onions (, thinly sliced)

Heat a large non-stick skillet or saucepan. Add the onion and cook, stirring often until it softens, about 4 minutes. (Add a splash of water as necessary to prevent sticking.) Add the mushrooms and jalapeno and continue to cook until mushrooms soften.

Add black beans, corn, tomatoes, and seasonings. Cook for a few more minutes to allow most of the tomato liquid to cook off.

Preheat oven to 400F.

While the chili is cooking, prepare the peppers by cutting them in half through the stem end, removing the seeds and membranes, and rinsing the insides to make sure all the seeds are out. Check to see if they will stand upright, and if not, peel a strip off of the back side. Oil a baking dish big enough for the peppers (or line it with parchment paper). Fill each pepper half with the chili and place it in the baking dish. Bake until peppers are tender, about 40 minutes.

Sprinkle each pepper with sliced green onions and serve hot.

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Cheesy Cauliflower Sauce

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