Roasted and Ready Vegetable Sauce

1. Preheat the oven to 425 degrees F (220 degrees C). Line a shallow baking pan with foil.

2. Arrange cauliflower, broccoli, onion, and garlic in a single layer on the prepared pan. Drizzle with oil; toss to coat.

3. Roast in the preheated oven until tender and lightly browned, about 25 minutes.

4. 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).