Ingredients
10
10 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 10 servings
- Calories: 88
- Carbohydrate: 9g
- Fat: 5g
- Fiber: 2g
- Protein: 3g
- Sugar: 3g
Related Recipes
Spicy Roasted Vegetables
Broccoli and Cauliflower Salad
Easy Roasted Vegetables
Air Fryer Roasted Broccoli and Cauliflower
Protein-Packed Roasted Vegetable Salad
Lemon-Pepper Roasted Broccoli and Cauliflower
Chopped Broccoli Salad
Garlicky Roasted Vegetables
Skillet-Roasted Cauliflower
One-pan Roasted Veggie Salad Bowl
Roasted Cauliflower Salad
