Cauliflower Cream Sauce
Makes 4 vegetable servings.
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98% would recommend
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Nutritional Facts
Amount per serving (4 total)
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Ingredients
2 heads cauliflower, cut into small florets
3 small shallots, cut into wedges
6 garlic cloves, unpeeled
2 tbsp olive oil
1/3 cup Bragg's nutritional yeast
¼ cup almond milk
1 tsp Dijon mustard powder
sea salt and pepper, to taste
Instructions
1. Preheat oven to 375F
2. Place cauliflower, shallots, garlic, and olive oil in a mixing bowl and toss together. Season with sea salt and pepper.
3. Spread mixture onto a baking sheet and roast for 30-40 minutes or until florets are tender, stirring occasionally.
4. Pick out garlic cloves, remove peels, and discard. Add roasted garlic back to mixture.
5. Pour mixture and remaining ingredients into a blender, season with sea salt and pepper, and puree until smooth, 2-3 minutes.
6. Pour puree into saucepan and simmer for 5 minutes. Adjust seasonings and toss together with spaghetti squash.
LEAVE A COMMENT
98% would recommend
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