Roasted Cauliflower and Broccoli with Vegan Cheese Sauce

My vegetarian child invented this recipe. I was skeptical when my child handed me a plate of roasted vegetables coated in a thin, yellowish “cheese” sauce. (My child is allergic to dairy.) But when I tasted the roasted vegetables, my attitude adjusted. Wow! They taste great! Roasting keeps the vegetables tender in the middle, with a slight crunch on the outside. The “cheese” coating, made from faux parmesan and nutritional yeast, is zesty and full of flavor.

I’m not a vegetarian, so I serve this as a side dish. But it’s hearty enough for a vegan main course served with a helping of potatoes or rice. I make it with cauliflower and broccoli, but you can substitute other vegetables, such as eggplant, sweet peppers or zucchini.

The secret is in the coating, which brings out the flavor of the vegetables without overwhelming them. The “cheese” sauce is forgiving. Add more or less salt to taste. I prefer a less salty coating, but my child doubles the salt for more impact.

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Print Recipe

Roasted Cauliflower and Broccoli with Vegan Cheese Sauce

By Springhouse Turtle – Serves: 4-6

Prep Time: 20 minutes – Cooking Time: 20 minutes – Total Time: 40 minutes

The vegan cheese coating on these vegetables becomes crisp in the oven, giving these savory roasted vegetables a zesty crunch.

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons vegan butter
• 2 tablespoons nutritional yeast
• 2 tablespoons chopped garlic
• 1.5 teaspoons salt
• 1/2 tsp pepper
• 1/3 cup vegan parmesan, grated
• 2 teaspoons paprika
• 4 cups fresh vegetables (broccoli, squash, cauliflower, sweet peppers, zucchini, etc.) chopped into bite-sized pieces

Instructions

1

Preheat oven to 425 degrees F.

2

In the bottom of a large bowl, whisk together all ingredients except vegetables.

3

Stir in vegetables, and toss until completely coated.

4

Spread the vegetables out on a baking sheet or baking dish.

5

Bake at 425 degrees F for 20 minutes.

6

Serve immediately.

Start with cut up fresh vegetables. Here, I used broccoli, cauliflower and summer squash.

Mix the rest of the ingredients in a small bowl, toss with the vegetables, and spread the coated vegetables out on a baking sheet.

Bake for 20 minutes at 425 degrees F, and serve immediately.

Springhouse Turtle Eats