Roasted Cauliflower with Garlic White SauceAug 24 2012 by
If you, like many people first fell in love with vegetables like broccoli and cauliflower smothered in a cheese sauce then this recipe is for you. It doesn’t contain any cheese but with this fragrant creamy sauce who needs cheese anyway?
p.s. This is a good recipe to keep handy for your Thanksgiving menu.
- 1 head of cauliflower, cut into bite size florets
- 1 head garlic or at least 10 cloves
- 2 tbsp olive oil, divided
- 1 cup unsweetened soy milk, heated but not boiling
- 2 tbsp Earth Balance Organic Buttery Spread
- 2 tbsp white whole wheat flour or other whole wheat flour *see notes
- 1/2 tsp sea salt
- 1/2 tsp red pepper flakes (optional)
- Preheat oven to 350 degrees.
- Cut off the top of the garlic (see Easy Roasted Garlic for detailed instructions), place the garlic bulb in the middle of a piece of foil. Drizzle 1/2 tsp olive oil over the bulb. Wrap the bulb with the foil closing tightly at the top. Place in the corner of a baking sheet.
- Toss the cauliflower with the remaining olive oil and lay in a single layer on the baking sheet with the garlic.
- Bake 30 minutes or until the cauliflower is tender and browned around the edges.
- While the cauliflower is roasting melt the Earth Balance over medium high heat in a sauce pan. When melted slowly whisk in the flour, stirring constantly. Lower heat to medium low and continue stirring for 2-3 minutes.
- In a steady stream add the milk while stirring constantly to avoid lumps.
- Add the salt and pepper flakes (if using) and cook until thickened. Pour into a blender.
- When the cauliflower is done remove the garlic from the foil and squeeze out the garlic cloves. Add them to the blender with the sauce.
- Process until smooth. Pour over the cauliflower and serve.
Makes about 3 cups of cauliflower with sauce.
Serving size 1/2 cup.
Nutrients per serving: Calories: 120, Cal. from Fat: 74, Total Fat: 9g, Sat. Fat: 1.5g, Carbs: 9g, Fiber: 3g, Sugars: 2.5g, Protein: 4g, Sodium: 191mg, Chol: 0mg
*You can use any whole grain flour of choice but the white whole wheat works best to keep the sauce a light color. Regular whole wheat will be a little darker.
Store leftovers in an airtight container in the refrigerator for 1-2 days.