Roasted Cauliflower w/ Pumpkin Cheese Sauce (Edit recipe)

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

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

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

Cook Mode

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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	136
Fat:	8 g
Carbohydrates:	8 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	314 mg
Fiber:	2 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.