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.

Kristy

Ingredients:

• 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)

Preparation:

1. Preheat oven to 350 degrees.
2. 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.
3. Toss the cauliflower with the remaining olive oil and lay in a single layer on the baking sheet with the garlic.
4. Bake 30 minutes or until the cauliflower is tender and browned around the edges.
5. 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.
6. In a steady stream add the milk while stirring constantly to avoid lumps.
7. Add the salt and pepper flakes (if using) and cook until thickened. Pour into a blender.
8. 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.
9. Process until smooth. Pour over the cauliflower and serve.

Nutritional Info:

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

Notes:

*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.