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Roasted Cauliflower Thyme Cream Sauce

A silky, nutty roasted cauliflower sauce with garlic, thyme and a bright lemon finish, made for spooning over roasted or steamed vegetables.

Roasted Cauliflower Thyme Cream Sauce

Ingredients

  • 3¾ cups florets400 gCauliflowercut into small florets
  • 1 medium110 gYellow onioncut into wedges
  • 4 cloves12 gGarlicpeeled cloves
  • 1½ tbsp20 gOlive oil
  • 2 tsp2 gDried thyme
  • 3 tbsp whole25 gAlmonds
  • 1 cup200 gVegetable brothwarmed
  • 2½ tbsp grated15 gGrated Parmesan
  • 1 tbsp15 gLemon juice
  • ⅛ tsp1 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a rimmed sheet pan with parchment.
  2. On the sheet pan, toss the cauliflower, onion and garlic with the olive oil and half of the thyme, then spread in one layer.
  3. Roast for 25 minutes, stirring once, until the cauliflower is deeply golden at the edges and tender; add the almonds to a corner of the pan for the last 5 minutes to toast.
  4. Let the vegetables cool for 5 minutes, then scrape the cauliflower, onion, garlic and almonds into a blender.
  5. Add the warm vegetable broth, Parmesan, lemon juice, salt, black pepper and the remaining half of the thyme to the blender.
  6. Blend until very smooth, about 1 minute, adding a splash of water if you want a thinner, pourable sauce.
  7. Spoon the warm sauce over roasted or steamed vegetables; refrigerate leftovers covered for up to 4 days and rewarm gently.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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