Cauliflower Alfredo Over Spaghetti Squash & Roasted Brussel Sprouts

Tags

cauliflower sauce, easy recipe, gluten free, plant based, vegan

It’s the Sunday after Thanksgiving and I feel like I have eaten enough heavy carbs, and it’s time to really get those veggies in. This recipe isn’t vegan but it relies heavily on vegetables -which do most of the lifting. The substitutions should be pretty simple though if you wish and that would make the recipe vegan and gluten free.

Ingredients:

• Halved Spaghetti Squash
• 4 heads garlic
• 2 small potatoes
• ~1lb brussels sprouts
• 1 carrot
• 3 cups cauliflower chopped
• 1 cup smart balance/margarine/butter
• 1/2 cup nutritional yeast
• 3 table spoons Berbere or other chili powder
• 2 tablespoons olive oil
• 1 cup whole milk (or vegan equivalent)
• 1/2 cup grated parmesan (or vegan equivalent)
• salt
• basil
• oregano
• fresh black pepper
• red chili peppers
• scallions (optional)

Fill the Oven:

Kinda everything needs to be roasted. SO let’s fill the oven.

Ingredients:

• halve the squash and scoop the insides with a spoon or ice cream scoop, place hollow side down in a casserole dish with a centimeter of water
  
• top the garlic heads and drizzle 1 tablespoon olive oil into them, wrap in foil and place on the rack
  
• stab potatoes, place on rack
  
• Halve and toss Brussel sprouts with remaining oil, nutritional yeast, Berbere, and salt to taste in a casserole dish

Instructions:

1. Roast at 350 for 45 minutes to an hour until brussels and squash are done. Note! vegetable roast a different rates so this is a guess, check at 30 min and remove vegetables that are done

Cauliflower Sauce:

Steps:

1. Chop the onions nd cauliflower, rough is fine this will all go into a blender later
2. Grate the carrot fine
3. Add the butter to a large sauce pot on medium low
4. Add onions, salt them, and let brown slowly while the veg roasts
5. After the onions are translucent and beginning to caramelize add cauliflower
6. Cook the cauliflower until it begins to soften
7. Smash and chop the potatoes, add
8. use the 2 knife method to add the roasted garlic
9. Add milk and cheese
10. reduce heat to low, and simmer into a chunky sauce
11. run through blender until a smooth sauce
12. Put back into the pot and season to taste
13. Scrape the squash and plate topped with cauliflower sauce and sprouts, garnish with red pepper and scallions