Recipe created by Almond Breeze Australia
DIRECTIONS
INGREDIENTS
- 4 cups cauliflower florets
- 250g mushrooms, quartered
- 1 large red capsicum, chopped
- 1 large yellow capsicum, chopped
- 1 large red onion, chopped
- 2 tbsp olive oil
- Salt and pepper
Sauce
- 2 tbsp unsalted butter
- ½ cup self-rising flour
- 3 cups Original Almond Breeze
METHOD
- Pre-heat oven to 200 degrees
- Place all the vegetables on a baking sheet then drizzle with olive oil and toss to coat. Season with salt and pepper
- Place in the oven and roast for 10 minutes
- In the meantime, melt butter in a medium saucepan and whisk in the flour to create a roux. Then, slowly whisk in Original Almond Breeze. Turn down the heat whilst stirring
- Once sauce has thickened, remove from heat and add a pinch of salt and pepper
- Transfer the roasted vegetables to a suitable casserole dish and pour over the sauce
- Cook for 20 minutes
- Remove and allow to rest for 5 minutes before serving
Serves 4
Prep Time 35 minutes