PANTRYFLEX

stove · pan sauce

NATIONAL AWARD WINNERPrep 10 minCook 15 min

Cauliflower Cream Sauce

Independent adaptation of a publicly published Matt Vawter recipe. Not affiliated with, sponsored by, or endorsed by Matt Vawter.

Matt Vawter's Cauliflower Cream Sauce, from the published recipe.

Ratio

Ratio by volume: Cream 240 ml
Cream 240 ml

Ingredients

  • Butter — 1 Tbsp (14 g)
  • Cauliflower — 1/4 head chopped (150 g)
  • Onion — 1/4 yellow diced (40 g)
  • Potato — 1/8 Idaho sliced (40 g)
  • Cream — 1 cup heavy (240 ml)
  • Salt — to taste
  • White Pepper — to taste

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Cauliflower Cream Sauce wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 5 national awards

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Provenance

Seasonal American chef; James Beard Best Chef: Mountain 2024. Work focuses on Rocky Mountain produce and published technique.

Adapted from a Matt Vawter recipe (Matt Vawter / StarChefs arancini puree as sauce).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.

Companion jar