Roasted Cauliflower w/ Pumpkin Cheese Sauce (Edit recipe)

This dish combines the earthy flavors of roasted cauliflower with a creamy, nutrient-packed dairy-free cheese sauce for a comforting and healthy meal!

15 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	136
Fat:	8 g
Carbohydrates:	7 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	313 mg
Fiber:	2 g
Sugars:	2 g
Calculated per serving.

Serves: 4

Ingredients

Pumpkin cheese sauce

1 cup Silken Tofu
1 cup Pumpkin Purée
.5 cup Low Sodium (Bare Bones) Chicken Bone Broth
.25 cup Nutritional Yeast
1 tsp Ground Cumin
1 tsp Paprika
1 tsp Turmeric
.5 tsp Garlic Powder
.25 tsp Ground Fresh Black Peppercorns
.5 tsp Redmond Real Salt

Roasted Cauliflower

To serve

2 - 3 whole Quail Eggs, Hard boiled
1 sprigs Microgreens

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the sauce:
Place all sauce ingredients into a blender and blend until sauce is creamy, 30 seconds – 1 minute. If desired you can heat cheese sauce in a saucepan or microwave before serving.
Roast the Cauliflower:
Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, seasoning, salt, and pepper. Spread them out on a baking sheet in a single layer.
Roast for 25-30 minutes, or until the cauliflower is golden and tender, tossing halfway through.
To serve add eggs, microgreens and paprika.