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Holiday Cauliflower Roast
It’s Thanksgiving this week. I’m a little bit sad because for the last two years we had a big feast of stuffed seitan roast, mashed potatoes and gravy, biscuits, roasted carrots, cauliflower roast, corn chowder, seitan pot pie, pumpkin pie pots, apple crumble and coconut ice cream. I will miss that fancy feast.
So, as a tribute to that Happy Buddha VegGiving Thanksgiving feast, I bring you the perfect cauliflower roast for any holiday gathering. The rich flavors of the marinade bake right into to the cauliflower, and the aroma permeates the whole house as it roasts, just like it did when your mom or grandma baked that big unlucky Thanksgiving turkey throughout your childhood.
See below for a visual of the turkeys that won’t be eaten this year.
Happy Holidays!
Ingredients:
For the Marinade-
- 2 tbs olive oil or refined coconut oil
- 1/4 C mushroom broth (you can also use vegetable broth, but the flavor won’t be as rich)
- 1/4 C red wine (make sure it’s vegan @ barnivore.com)
- 1/4 C balsamic vinegar
- 3 cloves garlic, minced
- 1 tbs chopped fresh rosemary or 2 tsp dried rosemary
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1 whole cauliflower, green parts removed but leave bottom stem intact so you can place the whole cauliflower bottom down while roasting.
- Various root vegetables, sliced into large chunks
- 1/4 large onion, sliced into large chunks
- 2 cloves garlic, roughly chopped
Directions:
- Preheat oven to 205 degrees C
- Place a shallow baking dish filled halfway with water on the bottom rack to help the cauliflower steam a bit as it bakes.
- Mix marinade together in a medium bowl and set aside.
- Chop root vegetables and onion.
- Using a pan large enough for the cauliflower, place it upside-down and pour marinade into the stem of the cauliflower.
- In another large pan, large enough for the cauliflower and the vegetables, place the cauliflower in the center, right side up. Pour the remaining marinade over the top. If some spots remained un-sauced, spoon the mixture over them.
- Spread out the root vegetables, onion, and garlic around the cauliflower. Drizzle with olive oil and sprinkle everything, cauliflower included, with additional salt and pepper and bits of rose.
- Bake for 30 minutes, then take out and spoon the extra mixture from the bottom of the baking dish over the cauliflower. Bake an additional 10 minutes and then test to see if a knife or chopstick can easily pierce through the center of the cauliflower and root vegetables.
If so, the dish is done!
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