Steam the cauliflower florets for 10 to 12 minutes, or until soft. Set aside.
Heat olive oil in a pan over medium to high heat. Add the chopped red onion and cook for 5 minutes until softened.
Add the garlic and cook for a further 3 to 5 minutes until fragrant.
Add to a blender with the steamed cauliflower and remaining sauce ingredients and blend until completely smooth and creamy (this can take 4 to 5 minutes in a lower powered blender)
Taste and add salt, pepper and optional sugar if using (omit for under 12 months). Blend again briefly to combine.
Toss through cooked pasta of choice or serve as a sauce over vegetables. You can sevre plain or add something like roasted chickpeas or tofu or tempeh bac'n on top (if age appropriate).
Leftover sauce can be stored in the fridge for 3 days or freezer for 2 months.
