Cauliflower with Roasted Butternut ‘Cheese’ Sauce
User Reviews
5
Cauliflower with Roasted Butternut ‘Cheese’ Sauce
Description
Cauliflower with Roasted Butternut ‘Cheese’ Sauce uses a head of cauliflower steamed until tender but not mushy, providing a firm texture that contrasts nicely with the silky sauce. The sauce is made by roasting butternut squash chunks to soften and caramelize, then blending them with sautéed onions, garlic, thyme, and plant-based milk until smooth and creamy. The thyme adds a subtle herbal note to the sauce, complementing the natural sweetness from the squash and creating a rich, dairy-free topping. Served garnished with fresh thyme leaves, this side brings a warm, golden color and comforting flavor to a meal.
The dish pairs well as a side for roast dinners or warm salad plates, adding an inviting creamy element without using cheese or dairy products. The method involves roasting for flavor development, gentle sautéing for aromatics, and steaming for maintaining the cauliflower’s texture.
Any leftover sauce can be refrigerated or frozen for future meals, making it convenient for meal prep. If the sauce thickens upon cooling, it can be thinned with a little additional plant-based milk before reheating. This recipe suits those wanting a plant-based, savory sauce alternative with natural sweetness and subtle herb notes.
Ingredients
- 1 butternut squash peeled and deseeded (approx 500g, small
- 2 tablespoon olive oil divided
- 1 onion diced
- 1 clove garlic finely chopped
- 1 teaspoon thyme optional, plus extra to garnish, leaves
- 250 ml plant-based milk soy, almond, oat etc, vegan
- salt
- black pepper
- 1 cauliflower head
Instructions
- Preheat the oven to 220C/430F.
- Cut the squash into small chunks, toss with 1 tablespoon of the olive oil and spread out on the baking tray. Roast for 15 minutes or until soft.
- Heat the remaining oil in a frying pan over a med/low heat and gently fry the onion until soft and translucent. Add the garlic and thyme and cook for a further minute.
- When the squash is cooked, add it to a blender or food processor, along with the onions and milk. Whiz until smooth and creamy, taste and season if necessary. If the sauce seems too thick, add a little extra vegan milk to thin.
- Cut the cauliflower florets into large pieces, then steam over a pan of simmering water until cooked.
- Pour desired amount of the sauce over the cauliflower and serve with thyme leaves to garnish.
- Save any leftover sauce for another meal in the fridge or allow it to cool and freeze. This is a lovely side dish for a roast dinner or served alongside a hot salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 43mg | 2% |
| Potassium | 862mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 20030IU | 401% |
| Vitamin C | 54.9mg | 61% |
| Calcium | 173mg | 17% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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