Whole Roasted Cauliflower with Herbs
Roasted cauliflower is a super simple, budget-friendly recipe you can make for special occasions or for everyday cooking.
Before going vegan I used to love roasts, not so much for the taste but because whenever a roast was in the oven it meant a family dinner was in the making.
Fast forward to today, and a head of cauliflower is the new sustainable, anti-cruel, healthy way to have a roast. The dishes large size invites sharing and will even impress those non-vegan guests.
Cauliflower was once a boring vegetable, but recently is has been gaining widespread popularity- from whole roasted cauliflowers, cauliflower steaks, to cauliflower wings.
How popular you may ask? Well, U.S. farmers sold \$390 million worth of cauliflower in 2016. Anyone considering getting into the cauliflower business or is that just me?
Got a little side track there, but let's start cooking!
Start by removing the outer leaves of the cauliflower, then place it on its side and slice off the stem so that it can sit up straight.
Place it into the casserole dish, followed by the sliced onions and mushroom broth. If you would like to make this a meal, add 3-4 potatoes, cubed, to the bottom as well.
The Herb Infused Olive Oil
Preheat oven to 375°F
Then, in a small bowl, mix together the olive oil, Dijon mustard, apple cider vinegar, oregano, garlic, chili flakes, parsley, lemon, lemon zest, salt, and pepper. Set aside.
I just love the colours of all the herbs and spices mixed together. They really make the dish pop, especially against a white canvas- being the cauliflower of course.
Something to note: The secret to a successful roasted cauliflower is the spices, which can range based on preference, but if you get the spices right you will always have a delicious tasting roasted cauliflower.
Next, brush the herbed olive oil over top of the cauliflower followed by the leeks. You can either use a cooking brush or your hands, which will work just find, if not better.
Cook for 20-30 minutes.
Basted your cauliflower half way through to keep it nice and moist.
If you made the cauliflower with potatoes, then you can either have them as is or you can mash them. If you want mashed potatoes, mash them in a large bowl, then add 2 tbsp of vegan butter, followed by an 1/8 cup cashew milk.
As a side note: the drippings that are left in the bottom of the casserole dish can be made into gravy.
Just add the drippings to a saucepan, then add a handful of mushrooms, 1 tbsp of soy sauce, 2 tbsp corn starch mixed with 1/3 cup of water, and a couple pinches of black pepper. Bring to a boil, while stirring vigorously.
If the gravy is a little thick just add a bit more veggie broth.