My Cauliflower with Roasted Butternut Sauce makes the traditional comfort food lighter and an easier way towards your five a day.
I love comfort food at this time of year. When the days draw in and grow colder, I want to wrap up in a warm blanket and tuck into a dish of something warming.
But that doesn’t mean that I want unhealthy food. I love finding ways to get more veg into a meal, so I used the natural creaminess of butternut squash to act as the ‘cheese sauce’ for this cauliflower cheese. Instead of butter and flour to thicken it, I slowly roasted the squash to bring out it’s best sweet flavours, then pureed it with a few extra flavour goodies.
The result is a dreamy, creamy blanket atop my beloved cauliflower. It’s a wonderful side dish or even on it’s own. You’ll be quickly on your way to getting your five-a-day – and I promise that you won’t miss the cheese.
Get the recipe for Cauliflower with Roasted Butternut Sauce
If you make this recipe, please tag it with #veggiedesserts on Instagram or other social media. I LOVE seeing your recreations of my recipes.
A thick and creamy 'cheese' sauce made with roasted butternut squash. This sauce is a great way to eat more veggies.
- 1 small butternut squash peeled and deseeded (approx 500g)
- 2 tbsp olive oil divided
- 1 onion diced
- 1 clove garlic finely chopped
- 1 tsp thyme leaves optional, plus extra to garnish
- 250 ml milk
- Salt and pepper
- 1 head cauliflower
Preheat the oven to 220C/430F.
Cut the squash into small chunks, toss with 1 tbsp 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 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.
Standard cow’s milk includes the A2 protein and A1 protein. People digest these proteins differently, and A1 can cause bloating, indigestion, cramps and more in some people. At a2 Milk™, they specially select cows from breeds that naturally don’t product A1 protein, just A2. They don’t add or take anything away from their milk, they just use breeds that are less likely to upset sensitive tummies or trigger symptoms that are often associated with milk intolerance.
Pin for Later!
Disclosure: This recipe for Cauliflower with Roasted Butternut Sauce was sponsored by a2 Milk™. Thanks for supporting the brands that make it possible for me to write Veggie Desserts – vegetable cake, healthy food and lifestyle.