Whole Roasted Cauliflower With Gravy

It's all about the Mains when it comes to Friendsgiving. Going on 11 years plant based will create some amazing imagination, and one thing that I've learned to fall in love with is Cauliflower. It's extremely versatile, and pretty much can absorb the flavor of just about anything. This is a great addition to any table, but this one is especially for my newbies out there going through the holiday as first time vegans.

Every year, for the holiday, I make sure to add this veggie center piece as a main staple to the line up. Per usual, I add a roasted cauliflower to the line up, and each year it's a hit. Packed with so much flavor, and tender, you can literally carve it like the real deal.

Remember, you can always put your twist on it with flavor. That's the beauty of using a very neutral veggie like cauliflower, it can take on pretty must anything you add to it. So use your imagination when making this, and start thinking of what other flavor combo's you can come up with.

Without further ado, let's get into it..... we trying to eat!

Notes:

• You will want to make sure your cauliflower is whole and intact before bringing it home.

• When cutting the base off, make sure to keep the cauliflower together. If it starts to break while cutting the stem, the head will break into pieces while roasting.

• If you cannot find vegan Worcestershire sauce, you can use coconut aminos in it's place.

Ingredients:

Cauliflower + Veggies

1 large Cauliflower

1 Large Carrot

2 Cup Small Red Potatoes (halved)

1 Red Onion (roughly diced)

3 Sprigs of Rosemary

1/2 tsp Sea Salt + Black Pepper

Gravy

1/4 cup Vegan Butter

4 Garlic Cloves (minced)

2 Shallots (finely chopped)

1 tsp Nutmeg

1 tsp Celery Salt

1 tsp Fresh Rosemary

1 tsp Cornstarch

1 tsp Water

1 cup Soy Sauce or Tamari

1/2 cup Maple Syrup

2/3 cup Tahini

2 tbs Vegan Worcestershire Sauce

1/2 cup Veggie Stock

Instructions

Preheat oven to 425, you want to make sure it's nice and hot.

Prepare your veggies + herbs by tossing them in sea salt and pepper.

To prepare the cauliflower, remove access green leaves. Trim the stalk so the cauliflower is able to sit flat into a roasting

pan/skillet. You want to remove any remaining tough exterior so that only the florets are visible (be careful not to remove too much of the bottom so that the florets don't come apart.

To prepare the gravy, heat sauce pan over medium heat, and add vegan butter. Once melted, add minced garlic + shallots. Stir and cook until soften (2mins), then add nutmeg, celery salt, rosemary and thyme (continue stirring for another minute).

Combine your cornstarch with water to make a slurry, add that along with the tamari, maple syrup, tahini and Worcestershire sauce, whisking well.

Whisk occasionally, and simmer for another 10 mins. Your gravy should thick, but a pourable consistency so that it coast the cauliflower and sticks without dripping too much.

Place your cauliflower upside down in your pan with the bottom exposed. Pour a couple tbsp of the gravy into the bottom so it gets inside the florets (you can also use a turkey baster)

Then turn your cauliflower right side up, and surround it with your diced veggies, and some rosemary sprigs.

Roast for 30-40 mins, until golden brown in color.

When

you remove the finished cauliflower, if there is any excess liquid at the bottom, use your turkey baster to add it back on top.

Service the remaining gravy along side your roast, and garnish with additional rosemary.

Slice your cauliflower into steaks, serve immediately and enjoy!

Let me know if you guys make this. Remember the girl can be made anytime of year, especially during the cold weather months. So if this meal makes it way to the table, let me know how it went.

Happy Holiday Tribe!