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Roasted Garlic Cauliflower Almond Sauce

A silky, nutty sauce of sheet-pan-roasted cauliflower and sweet roasted garlic, brightened with lemon and a whisper of thyme, for spooning over steamed or roasted vegetables.

Roasted Garlic Cauliflower Almond Sauce

Ingredients

  • 3¼ cups florets350 gCauliflowercut into small florets
  • 10 cloves30 gGarlicwhole cloves, peeled
  • 1½ tbsp20 gOlive oil
  • 3½ tbsp whole30 gAlmonds
  • ¾ cup160 gVegetable brothwarmed
  • 1 tbsp15 gLemon juice
  • ½ tsp0.5 gDried thyme
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 1½ tbsp chopped5 gFresh parsleyfinely chopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the cauliflower and garlic with half of the olive oil, then spread them on the sheet pan with the thyme sprinkled over.
  3. Roast for 20 minutes, stir, then scatter the almonds on the pan and roast 8 to 10 minutes more, until the cauliflower is browned at the edges and the garlic is soft and golden.
  4. Let the pan cool for 5 minutes, then scrape the cauliflower, garlic and almonds into a blender.
  5. Add the warm vegetable broth, the lemon juice, the salt, the black pepper and the remaining half of the olive oil, and blend until very smooth, about 1 to 2 minutes.
  6. If the sauce is thicker than you like, blend in a splash more warm broth or water; stir in the parsley and spoon warm over vegetables.

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

Contains: 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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