James Peterson

Cauliflower and Galangal Sauce

Preparation info
  • Yield:

    2 cups

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

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.

Ingredients

cauliflower, ½ small about 10

Method

  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