Prep Time::15 mins
Cook Time::45 mins
Total Time:: 1 hr
Servings::10
Yield::5 cups
Ingredients
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3 cups cauliflower florets
3 cups broccoli florets
1 cup coarsely chopped onion
4 cloves garlic
1 tablespoon vegetable oil
3 tablespoons salted butter
3 tablespoons all-purpose flour
3 cups vegetable broth
½ teaspoon kosher salt
½ teaspoon cracked black pepper
½ teaspoon dried thyme
4 cups packed fresh spinach
Directions
Preheat the oven to 425 degrees F (220 degrees C). Line a shallow baking pan with foil.
Arrange cauliflower, broccoli, onion, and garlic in a single layer on the prepared pan. Drizzle with oil; toss to coat.
Roast in the preheated oven until tender and lightly browned, about 25 minutes.
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.
Cook's Note:
You can use 1/2 teaspoon any dried herb, or 1 teaspoon any fresh herb.
Variations:
Cauliflower, Carrot, and Dill: 3 cups cauliflower florets + 3 cups coarsely chopped carrots + 1/2 teaspoon dill
Roasted Red Pepper and Oregano: 3 cups cauliflower florets + 3 red bell peppers [Roast seeded halved peppers along with the other vegetables, then peel and chop.] + 1/2 teaspoon oregano
Smart Uses:
As a sauce for baked fish: Pour warmed sauce over fish halfway through baking.
As a soup: Add 1 additional cup broth and 1/3 cup whipping cream after blending.
As a simmer sauce: Brown skinless, boneless chicken breasts in a skillet. Add sauce, cover, and simmer until chicken is cooked through (165 degrees F/74 degrees C).