Yesterday, I told you that in making my Meatless Monday A-Z Sweet Potato Vodka (Pizza) Pie Crust recipe I bypassed the need to drink excessively, then consume pizza, and just made the pizza “drink” instead.
Depending on who you believe, vodka sauce was ‘invented’ either because the alcohol brightens and intensifies the flavor of the tomatoes…or as a Mad Men-esque corporate partnership in a recipe contest in the 1970s.
I always just thought of it as ‘that pink sauce.’*
*Of which the extremely elusive Newman’s Own version is the best (jarred) I’ve had…
The ‘pink’ comes not from the vodka, but from the standard addition of cream. As part of Meatless Monday A-Z’s V is for Vodka challenge, I wondered if I could make a creamy vegan version…but without the ‘standard’ method of ‘creaming’ soups and sauces using soy milk or tofu.
Frozen cauliflower, to be specific. After all, you might as well take advantage of its natural tendency to get soft and mushy (and the fact that it is cost efficient, and requires very little prep work). Adding cauliflower to simmered onions and garlic, along with a heavy hand of many dried herbs, gets you started on what would, quite honestly, be a delicious soup on its own.Water and time will get you started, and an immersion blender will make a chunky puree. Slowly adding in crushed tomatoes, blending in between each pour, will help smooth out everything into a seasoned, rich, and quite savory sauce.
Vodka really does add a brightness to the tomatoes, making them taste a bit lighter and sharper somehow. With the herbs, and the light heat from red pepper, there is an extremely complex and layered taste situation going on here.Use it on pasta. Use it on pizza. Or just eat it with a spoon like soup. [Which I may or may not have done yesterday for lunch. :)]
[Makes 8 Cups]
- 1 medium sweet onion [~225g], chopped
- 4 cloves garlic, minced
- salt + pepper
- 2 tsp. each dried parsley, thyme, rosemary, oregano
- 1 Tbsp. dried basil
- 1/4 tsp. crushed red pepper (or more, to taste)
- 24 oz. frozen cauliflower, thawed
- 1 28-oz. can crushed tomatoes
- 1/4 cup vodka
- 1-2 Tbsp. balsamic vinegar
- Combine onion and garlic in a large sauce pan. Add water to cover.
- Bring to a simmer, and cook until onions are softened.
- Add cauliflower, spices, and herbs to the pot, stirring well.
- Cook about 10 minutes, stirring and mashing with a wooden spoon (adding water if necessary), until cauliflower is very tender.
- Use an immersion blender to make a thick puree of the cauliflower.
- Add crushed tomatoes in 1/4 cup increments, blending well in between each addition.
- (If needed, add more water to thin out sauce.)
- Stir in vodka and vinegar. Simmer until ready to serve.