From Matt Vawter's kitchen · Annette, Aurora
stove · pan sauce
NATIONAL AWARD WINNERCauliflower Cream Sauce
From an award-winning kitchen
Ratio
CREAM 240
Ingredients
- BUTTER14 g
- CAULIFLOWER150 g
- ONION40 g
- POTATO40 g
- CREAM240 ml
- SALT4 g
- WHITE PEPPER0.5 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Seasonal American chef; James Beard Best Chef: Mountain 2024. Work focuses on Rocky Mountain produce and published technique.
Originally published as Cauliflower Cream Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Matt Vawter / StarChefs arancini puree as sauce (published as “Cauliflower Cream Sauce”). Full citation lives in Provenance.