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Ingredients
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3 cups cauliflower florets
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3 cups broccoli florets
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1 cup coarsely chopped onion
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4 cloves garlic
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1 tablespoon vegetable oil
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3 tablespoons salted butter
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3 tablespoons all-purpose flour
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3 cups vegetable broth
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½ teaspoon kosher salt
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½ teaspoon cracked black pepper
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½ teaspoon dried thyme
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4 cups packed fresh spinach
Directions
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Preheat the oven to 425 degrees F (220 degrees C). Line a shallow baking pan with foil.
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Arrange cauliflower, broccoli, onion, and garlic in a single layer on the prepared pan. Drizzle with oil; toss to coat.
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Roast in the preheated oven until tender and lightly browned, about 25 minutes.
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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).
Nutrition Facts (per serving)
88 | Calories |
5g | Fat |
9g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 88 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 2g | 12% |
Cholesterol 9mg | 3% |
Sodium 287mg | 12% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 2g | 9% |
Total Sugars 3g | |
Protein 3g | 5% |
Vitamin C 44mg | 48% |
Calcium 47mg | 4% |
Iron 1mg | 6% |
Potassium 279mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.