• 4 cups cauliflower florets
• 250g mushrooms, quartered
• 1 large red capsicum, chopped
• 1 large yellow capsicum, chopped
• 1 large red onion, chopped
• 2 tbsp olive oil
• Salt and pepper

Sauce

• 2 tbsp unsalted butter
• ½ cup self-rising flour
• 3 cups Original Almond Breeze

1. Pre-heat oven to 200 degrees
2. Place all the vegetables on a baking sheet then drizzle with olive oil and toss to coat. Season with salt and pepper
3. Place in the oven and roast for 10 minutes
4. In the meantime, melt butter in a medium saucepan and whisk in the flour to create a roux. Then, slowly whisk in Original Almond Breeze. Turn down the heat whilst stirring
5. Once sauce has thickened, remove from heat and add a pinch of salt and pepper
6. Transfer the roasted vegetables to a suitable casserole dish and pour over the sauce
7. Cook for 20 minutes
8. Remove and allow to rest for 5 minutes before serving