Undo It!: How Simple Lifestyle Changes Can Reverse Most Chronic Diseases

by Dean Ornish

Serves: 4 Serving Size: ¾ cup Prep Time: 15 minutes Cook Time: 30 minutes Ready Time: 45 minutes 1 cup chopped onion 1 cup unsweetened soy milk ½ teaspoon garlic powder 1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme ⅛ teaspoon fine sea salt ⅛ teaspoon freshly ground pepper Pinch freshly ground nutmeg 1 tablespoon cornstarch 6 cups cauliflower florets (about 3 pounds from 1 large head cauliflower) 1 tablespoon finely chopped chives or nutritional yeast for garnish (optional) In a large sauté pan, combine onions with ¼ cup water over high heat. Bring to a boil. Reduce heat to medium. Cook, stirring frequently, until onions are tender and liquid has evaporated, about 10 minutes. Add soy milk, garlic powder, thyme, salt, pepper, and nutmeg. Bring soy milk to a simmer. Be careful not to boil. Combine cornstarch in 1 tablespoon water in a small bowl. Whisk cornstarch mixture into the onion mixture. Cook about 2 minutes, whisking frequently, until mixture is thick and creamy. Remove from heat. Set aside. Place a vegetable steamer basket in a saucepan and add water to just below bottom of steamer basket. Over high heat, bring water to a boil. Add cauliflower florets, cover, and steam until tender, 8–10 minutes. (You may need to steam cauliflower in batches, depending on the size of your steamer.) Remove strainer basket. Discard steaming water from the pot. Place steamed cauliflower back into the empty pot. Add the sauce to the cauliflower. Using a hand masher, sturdy whi...