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Cauliflower parsley sauce

Cauliflower parsley sauce

(3-4 people)

A vegan parsley sauce can easily be made to taste like the classic baked parsley sauce with butter and milk, if it is simply replaced with plant-based butter and plant drink.

But if you want to give it an extra punch of fiber, vitamins and minerals, then you can make this delicious cauliflower parsley sauce. It is creamy and flavorful, just as it should be. And it's an easy way to get more vegetables in. At my home, it is a hit with the whole family! 


  • 1 small onion or ½ large onion.
  • 200g cauliflower (raw or from frost)
  • 3 dl. plant cream or plant drink depending on how creamy you want it.
  • 1 tbsp. lemon juice.
  • 1 bunch parsley.
  • Salt
  • Maizena smoothing

Start by chopping onions and breaking cauliflower into bouquets. Fry it in a pan for 3-4 minutes. Add water and let it boil for 15 minutes.

Pour the water from the vegetables, then blend the vegetables in the pan with a stick blender.

Add vegetable cream / plant drink, lemon juice and parsley, and bring the sauce to a boil. Then let it simmer for 3 minutes. Season with salt.

If you think the sauce is too thin, you can thicken it with maizena.

The cauliflower parsley sauce is here, served with potatoes and breaded eggplant fillets.

Bon appetite,



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