Are you looking for a way to elevate your greens? The plant sauce is for you! If you’re a part of the traumatized by salads club, do not worry. I feel like boring salads were always a side at so many restaurants and gatherings growing up and I really want to reverse this because salads can actually be so magical and yummy. It’s a great way to get vitamins and nutrients and it’s also enjoyable to eat too! I am always looking for yummy ways to incorporate for veggies into my life and it gives me so much energy. Not only does it taste good, but it’s so beautiful. Just looking at it feels like I’m walking through a garden and taking in all of the fresh, healing aromas. I was also so happy to see that my basil plant had begun flowering! The tiny white flowers are such a beautiful accent. I also love that the micro greens look like little hearts along the plate.
I made the plant sauce to be put underneath fresh greens and herbs, but there is also so much more you can do with it. I tried it with roasted sweet potato and I imagine it would be delicious underneath a white fish with cooked greens and grains. The best part is that it’s not that many ingredients and it’s incredibly creamy and fresh ☺️ 🌱
See the benefits of cauliflower here. the cauliflower in this recipe helps give it creaminess along with the olive oil.Print
creamy, herby, plant-based sauce to elevate your meal. vegan, dairy-free + gluten-free.
- Prep Time: 20
- Total Time: 20
- Yield: 1 bowl 1x
- 1 head of cauliflower, chopped and boiled
- 1 generous handful of basil, chopped
- 1/4 cup of olive oil
- 3 garlic cloves, roasted
- 1/2 teaspoon of ground white pepper
- 1/2 teaspoon of sea salt
- preheat oven to 400 degrees.
- chop cauliflower and boil in a pot with water until soft. strain and set aside.
- set the garlic cloves left inside their skins on a lined tray with some olive oil and sea salt on top. let cook for 12-15 minutes. remove from skins and add to the blender.
- chop the basil and then add all ingredients to the blender. first blend on low and then high.
- Serve sauce on the bottom of the dish and add your greens.
the consistency should be creamy. sometimes it can take a little bit to get going, so first blend it slow. you might have to scrape down the side of the blender a couple times in between blending, but once it gets going do it higher and you will notice the creaminess. for my greens, I used arugula, micro greens, basil leave, basil flowers (which are a little bitter), and a few mint leaves.
Keywords: plant sauce, plant-based, sauce, gluten-free, dairy-free, vegan
If you liked the plant sauce, try my recipe for roasted broccoli + carrots 🌱