Get more of the good stuff on your plate with these variations of vibrant vegetable sauces. Prepare them ahead and tuck them in the fridge for a jump start on veggie-full meals throughout the week. Serve over hot pasta.
Ingredients
- cauliflower florets: 3 cups
- broccoli florets: 3 cups
- onion: 1 cup (coarsely chopped)
- garlic: 4 clove
- vegetable oil: 1 Tbsp
- salted butter: 3 Tbsp
- all-purpose flour: 3 Tbsp
- vegetable broth: 3 cups
- kosher salt: 0.5 tsp
- cracked black pepper: 0.5 tsp
- thyme: 0.5 tsp (dried)
- packed fresh spinach: 4 cups
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Line a shallow baking pan with foil.
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Arrange cauliflower, broccoli, onion, and garlic in a single layer on the prepared pan. Drizzle with oil; toss to coat.
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Roast in the preheated oven until tender and lightly browned, about 25 minutes.
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Melt butter in a large saucepan over medium heat. Add flour; cook and stir 1 minute. Add broth, roasted vegetables, salt, pepper, and thyme. Bring to a boil, stirring constantly. Reduce heat and simmer, covered, 10 minutes, adding spinach during the last 4 minutes to wilt. Cool slightly; puree in a blender or with an immersion blender. Serve hot. Or chill, covered, up to 3 days, and reheat for another use.
