Instructions

Cauliflower Sauce

1. Boil 1/4 of a head of cauliflower florets in 2 cups of water for 10-15 minutes and save the water.
2. Sauté 3 cloves of garlic in olive oil.
3. In a blender, add cauliflower, garlic with oil, 1/4 cup of water from boiled cauliflower, and 1 teaspoon each of salt and pepper. Blend until smooth.

Casserole

1. Preheat oven to 400º
2. Prepare all vegetables as described above.
3. Line two baking pans with parchment paper. One is for the spaghetti squash and one is for the cauliflower, sweet potatoes, and brussels sprouts.
4. Lightly spray the spaghetti squash with oil and season with salt and pepper. Place both halves flesh side down on the baking sheet.
5. On the other baking sheet, combine the veggies (cauliflower, sweet potato, brussels sprouts)
6. and drizzle with olive oil, then season with sea salt and pepper.
7. Roast both pans for 30-35 minutes.
8. Remove pans from oven and spray an 8″-9″ casserole pan with olive oil.
9. After it has cooled slightly, scrape the spaghetti squash clean of “noodles.” Set aside in a bowl for later.
10. Reduce oven temperature to 325º.
11. Add spaghetti squash to the oiled pan and spread it out in an even layer.
12. Add vegetable mixture on top of the spaghetti squash. Pour cauliflower sauce over top and smooth it across veggies. Crumble goat cheese on top.
13. Sprinkle fresh rosemary to your heart’s content.
14. Bake for 15 minutes on 325º. Enjoy.