Holiday Cauliflower Roast

Need a holiday gathering show stopper? Well this is the recipe for you! It's perfect to make when omnivores are making an appearance :) Full of so much flavor and looks amazing as a table center piece! You baste the cauliflower which gives it an amazing golden brown crust on the outside, leaving the cauliflower to be so buttery and soft! Perfect for carving ;) This also makes a lot of servings, especially because you surround the cauliflower with other veggies. I definitely recommend giving this recipe a try this season! You can also double or even triple this recipe for a bigger crowd! Recipe video at the end of this post!

Roast

Ingredients:

• 2 medium heads of cauliflower, large green leaves removed
• 10-12 small red potatoes, cut into quarters
• 5-7 medium carrots, peeled and cut into 2 inch pieces
• 1 large red onion, cut into wedges
• 4 sprigs rosemary
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp sage

Basting Gravy

Ingredients:

• 2 cups vegetable broth
• 1/4 cup brown rice flour
• 2 tbs vegan butter
• 1 tbs liquid aminos or tamari
• 1 tsp black pepper
• 1/2 tsp salt
• 1 tsp sage
• 1 /2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp rosemary

Directions:

1. In a small sauce pan, heat up the broth, milk, & vegan butter for 1 minute on high
2. Whisk in the rice flour until there are no lumps visable
3. Add in the liquid aminos, spices & herbs and continue to whisk
4. Once it has thickened slightly, remove from the heat and let sit for 1-2 minutes. It should get to the perfect pourable consistency. If it gels up slightly, place back on the heat for 1 minute and whisk constantly

Assemble

1. Preheat the oven to 425 degrees
2. In a large cast iron skillet, add in the potatoes, carrots, & onion
3. Sprinkle with the spices & herbs and stir around gently
4. Add the cauliflower heads into the center of the cast iron skillet, letting the veggies fill in around them
5. Flip the cauliflower upside down so the stems are visible
6. Pour about 1/2 cup of gravy onto the bottoms on both heads
7. Tap the cauliflower on the pan to let the gravy seep down into the flourets
8. Flip the cauliflower right side up again and cover the whole cauliflower head in 1/2 cup more gravy. (There should still be some gravy left.) You shouldn't be able to see any more of the white cauliflower. Use a spoon or something to help spread the baste around
9. Place the whole skill in the oven for 35 minutes
10. Once the 35 minutes is up, pour the remaining gravy over the cauliflower in an even layer
11. Move some of the veggies around a bit so they cook evenly
12. Place the skillet back in the oven for 45 more minutes
13. Once the roast is done, there should be a bubbling golden layer on the cauliflower and all of the roasted veggies should be fork tender
14. Serve fresh out of the oven and get carving! I recommend serving with extra gravy!