Ingredients
Ingredients:
- 1 head cauliflower (florets, cut into bite sized pieces)
- 1 Tbsp lemon juice, plus zest of 1 lemon
- 1 Tbsp high-heat oil (safflower)
- ¼ teaspoon dried oregano
- ¼ tsp red chili flakes
- ¼ tsp sea salt
- ¼ tsp finely ground black pepper
Cheesy Mornay Sauce Ingredients:
- 2 Tbsp organic unbleached all-purpose flour
- 2 Tbsp non-hydrogenated buttery spread
- 1 cup un-sweetened almond milk
- ½ tsp dried mustard
- ¼ tsp garlic powder
- ¼ tsp sea salt
- ¼ tsp finely ground black pepper
- 1 Tbsp lemon juice
- Dash freshly ground nutmeg
- ¾ cup GO Veggie! Dairy Free Mozzarella Style Shred
Instructions
Pre-heat oven to 450°
Place cut cauliflower in a large bowl. Add lemon zest and juice. Add oil, oregano, red chili flakes, sea salt and pepper. Toss to coat evenly.
Spread cauliflower on a greased, walled baking sheet and roast about 22-25 minutes, stirring once, until golden.
Sauce Instructions:
Heat a medium size sauce pan and add buttery spread.
Whisk in flour and create a roux (paste).
Add almond milk, and whisk.
Add mustard, garlic powder, sea salt, pepper, lemon juice and nutmeg.
Cook for 4-5 minutes, or until creamy and thick.
Add GO Veggie! cheese and stir to melt, about 1 minute.
When serving, drizzle cauliflower with sauce and serve warm.
Created by: Spork Foods, www.sporkfoods.com, www.sporkonline.com
©Spork Foods 2014
