Roasted Red Pepper Sauce: Place 1 cup chopped red bell pepper and 1/2 cup small cauliflower florets in
a single layer on baking sheet that has been sprayed with no-stick cooking spray. Roast in preheated 425°F
oven 15 to 20 minutes or until tender. Heat 1/2 teaspoon canola or olive oil in large skillet on medium-high
heat. Add 1 teaspoon minced garlic, roasted bell pepper and cauliflower; sauté 5 minutes. Stir in 2/3 cup
reduced sodium vegetable broth and 1 tablespoon apple cider vinegar. Reduce heat to low and simmer 5
minutes. Place mixture in bowl of food processor with 2 teaspoons canola or olive oil, 1/2 teaspoon each
finely chopped fresh oregano and thyme leaves, and 1/8 teaspoon ground white pepper; cover. Process until
smooth. Use immediately or refrigerate until ready to use.