Vegan Cauliflower Cream Sauce
- 2 heads cauliflower, cut into small florets
- 3 small shallots, cut into wedges
- 6 garlic cloves, unpeeled
- 2 tablespoons coconut oil
- ⅓ cup nutritional yeast
- 1 to 1 ½ cups almond milk
- 1 teaspoon Dijon mustard
- salt and pepper to taste
Preheat oven to 375˚F.
Place cauliflower, shallots, garlic, and coconut oil into a mixing bowl and toss together. Season with salt and pepper.
Spread mixture onto a baking sheet and roast for 30 to 40 minutes or until florets are fork tender, stirring occasionally.
Pick out garlic cloves, remove peels and discard. Add roasted garlic back to mixture.
Pour mixture and remaining ingredients into a blender, season with salt and pepper and puree until smooth, 2 to 3 minutes. Adding more milk as needed.
Pour puree into a saucepan and simmer for 5 minutes. Adjust seasonings and toss together with your favorite pasta and serve.
Calories: 721kcalCarbohydrates: 84gProtein: 35gFat: 37gSaturated Fat: 25gSodium: 901mgPotassium: 4055mgFiber: 31gSugar: 28gVitamin C: 566mgCalcium: 763mgIron: 7mg