Cauli-Cheese Sauce (Paleo, AIP)
Recipe type: Condiment
Prep time: 
Total time: 
Serves: 4-6
  • 2 c cauliflower florets
  • ½ c reserved water from steaming
  • 1 tbsp coconut oil
  • 1.5 tsp lemon juice
  • ½ tsp salt, or to taste
  • ½ tsp turmeric
  • ¼ tsp granulated garlic*
  • 1 tsp gelatin (best if derived from grassfed cattle such as the Great Lakes brand)
  • ⅛ tsp dry mustard powder or ¼ tsp of mustard (This is an option provided you aren't following the strict, elimination phase of AIP.)
  1. Steam cauliflower florets until soft. Drain and reserve ½ c steaming water.
  2. Place cauliflower in a high-speed blender or food processor along with the reserved water. Add all other ingredients and process until smooth.
  3. The sauce can be used right away or refrigerated for later use. If reheating, do so in a small saucepan over medium heat.
  4. * I like to use Morton & Bassett Spices, which are free of many nasties.
Recipe by Eat Heal Thrive at