Cauliflower Cream Sauce

Makes 4 vegetable servings.

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98% would recommend
3.0
150 recipe ratings
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Tags: 

Easy Dressing Less than 200 Side Vegan Plant-Based

Serves

4

Prep Time

5 Minutes

Total Time

30 Minutes

Nutritional Facts

Amount per serving (4 total)

Calories

Fat

Carbohydrate

Protein

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
3.0
150 recipe ratings
WRITE A REVIEW
98% would recommend

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