How to Make a Dairy-Free and Cancer-Fighting Cream Sauce

Who doesn't enjoy creamy sauce over noodles and crisply cooked veggies? The problem with dairy-based cream sauces is that they are rich in casein, the animal protein that T. Colin Campbell of The China Study has linked with increased risk of cancer.

Thankfully, you can make a dairy-free cream sauce that has lovely flavour and texture and can lower your risk of all types of cancer.

The key ingredient is cauliflower, one of nature's best sources of indole-3-carbinol, a phytonutrient that stimulates cellular detoxification. Indole-3-carbinol also has the ability to prevent estrogen dominance, which makes cauliflower an excellent food choice for cancer prevention, particularly breast cancer.

Many thanks to Breanna for sharing the following recipe and photos with us.

Creamy Cauliflower Sauce over Zucchini Recipe

This creamy cauliflower sauce is very hearty and filling but doesn't leave you feeling heavy. It can be served as a main dish, or on the side of your dinner entrée. Feel free to substitute zucchini with any vegetables that call out to you. Cauliflower sauce can be stored in the refrigerator for up to 3 days.

Ingredients:

6 cups of water
2 zucchini
1 head cauliflower
1 teaspoon sea salt (more to taste)
1 teaspoon ground black pepper
1/4 cup full fat coconut milk
1 tablespoon chopped sage
8 cloves garlic
2 tablespoons of extra-virgin olive oil or coconut oil

Directions:

1. Add 6 cups of water to a large pot, and bring to a boil over medium-high heat.

2. Roughly chop cauliflower into even chunks, and place into boiling water. Boil cauliflower for 12-15 minutes, or until soft. It is better for the cauliflower to be too soft than too hard.

3. Remove cauliflower from pot with a slotted spoon, and add it to a food processor or blender. Be sure to keep the boiled water, as you may need it to modify sauce consistency.

4. While cauliflower cools slightly, roughly chop garlic.

5. Place one tablespoon of oil and chopped garlic in a large pan on medium heat.

6. Saute garlic until it is lightly browned and aromatic - no more than 5 minutes, as garlic has a bitter taste when burned.

7. Using a slotted spoon, remove the garlic and add it to the cauliflower in your food processor or blender. Set pan aside - you will use it again.

8. Add coconut milk, salt, pepper and sage to the food processor or blender. Blend the mixture thoroughly. If mixture is thicker than you'd like, add one tablespoon of the boiled water, blend, taste, and continue to adjust with boiled water and seasonings as desired.

9. After the sauce is ready, chop your zucchini, or use a spiralizer to transform into zucchini noodles.

10. Add one tablespoon of oil to pan, and sauté zucchini on medium heat until soft. Stir constantly to ensure even coating of oil and even cooking.

11. Remove zucchini from heat, top with cauliflower sauce, and serve. Enjoy this lovely nutrient-dense and cancer-fighting dish.

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Creamy Cauliflower Sauce over Zucchini Recipe