Cauliflower and Galangal Sauce

Preparation info

  • Difficulty


  • Yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About

This exotic sauce captures the flavor of galangal, a rhizome that looks a lot like ginger but has a different flavor (see Galangal). The cauliflower and coconut milk give consistency to this broth-like sauce, which is best on seafood.


cauliflower, ½ small about 10 oz about 280 g
white onion, chopped 1 small 1 small
chicken stock 1 cup 250 ml
coconut milk 1 cup 250 ml
liquid lecithin (optional) 3.75 g
1 piece fresh or frozen galangal 2 oz 50 g


  1. Cut the small cauliflower florets away from the large stem at their base. Blanch the florets in boiling water for 1 minute. Drain.
  2. Combine the cauliflower, onion, and stock in a small pot and simmer until the cauliflower softens, about 15 minutes.
  3. Gently heat the coconut milk until hot to the touch, but not boiling, and whisk in the lecithin, if using.
  4. Peel the galangal and slice into rounds the size of quarters. Add to the cauliflower, stir in the coconut milk, and simmer for 5 minutes more. Purée with an immersion blender and strain.