Whole Roasted Cauliflower with Rustic Herb Sauce

I’ve by no means been a fan of Thanksgiving turkey or Christmas ham—however since custom runs deep in my household, they all the time make an look. Now, I make one thing I can actually look ahead to: a Complete Roasted Cauliflower with rustic herb sauce, creamy potatoes and tart cranberries. It’s a shocking, plant-powered centerpiece that feels simply as particular as any roast—good for vegetarians, vegans, or anybody uninterested in feeling disregarded on the vacation desk.

I obtained this recipe concept from Make It Dairy Free —their pics have been gorgeous and it truthfully sounded actually tasty! I knew I needed to make it… after which recreate it with some plant-based fusion. The consequence? It’s an excellent savory, flavorful, and completely beautiful most important dish for the vacation desk surrounded by mashed potatoes and my fav, tart cranberries.

Try my total assortment of Vegan Thanksgiving Recipes for extra inspiration.

Complete Roasted Cauliflower Elements

• Cauliflower: This humble veggie transforms right into a hearty, golden most important dish with just a bit love. Search for a medium head (about 2½–3 kilos) that’s tightly packed, creamy white, and freed from brown spots. The greener the outer leaves, the brisker the cauliflower.
• Avocado oil: Avocado oil is ideal for high-heat roasting—it received’t smoke or burn like another oils. Select a cold-pressed, unrefined avocado oil for the richest taste and most vitamins.
• Recent herbs (rosemary, sage & parsley): These herbs are what make the dish scent (and style) like the vacations! Purchase them recent every time potential—they need to look vibrant and scent aromatic if you rub a leaf between your fingers. If recent isn’t obtainable, dried herbs work too—simply use about ⅓ the quantity since they’re extra concentrated.
• Russet potatoes: The important thing to fluffy mashed potatoes is utilizing the proper. Russets or Yukon Golds have a excessive starch content material that makes them gentle, creamy, and excellent for absorbing oil and cashew milk.
• Cashew milk: For creamy vegan mashed potatoes, unsweetened cashew milk provides a silky texture and delicate taste. You may also use coconut milk or almond milk—simply ensure it’s unsweetened and unflavored. Professional tip: shake the carton earlier than pouring to redistribute any settled cream.
• Cranberries + pine nuts: These toppings deliver the magic! Dried cranberries add a pop of shade and tart sweetness, whereas pine nuts add crunch and buttery richness.

How you can Make Complete Roasted Cauliflower

Earlier than you dive in, set your oven to 450°F (230°C) so it’s good and scorching if you’re able to roast. Line a baking sheet with parchment paper and place a wire rack on prime—this setup permits the cauliflower to roast evenly and get that golden, crisp exterior with out getting soggy on the underside.

1. Prep the cauliflower. Rigorously trim off many of the backside stalk of your cauliflower, leaving simply sufficient to carry the florets collectively. Take away any outer leaves, however hold the top intact—it’s your showpiece!

2. Blanch it for tenderness. In a big pot, deliver the vegetable broth to a mild boil. Utilizing tongs, decrease the entire cauliflower into the pot. Cowl, scale back the warmth, and simmer for about 4 minutes. This fast blanch helps the within prepare dinner evenly and infuses it with taste earlier than roasting. Gently take away the cauliflower and place it in your ready wire rack to chill and dry. Save the pot with broth for the potatoes.

3. Dry and season the cauliflower. As soon as the cauliflower has cooled barely, pat it completely with a clear towel to take away any remaining moisture. This step is vital to getting that good roasted texture.

4. In a small bowl, combine collectively avocado oil, rosemary, sage, garlic powder, onion powder, salt, and pepper. Utilizing a pastry brush (or clear fingers!), coat your complete head of cauliflower with the herb oil combination, ensuring to get between the florets.

5. Roast to golden perfection. Switch the cauliflower to the oven and roast for about 45 minutes, or till it’s fantastically golden on the surface and fork-tender inside. For an additional enhance of taste and a barely charred end, change to the broil setting for the ultimate 5 minutes—simply hold an in depth eye so it doesn’t burn.

6. Add your cubed russet potatoes into the pot with broth and simmer for 10–Quarter-hour, till fork-tender. Drain the cooked potatoes and return them to the pot. Add vegan butter, salt, and pepper, then mash whereas slowly pouring in cashew milk till you attain your required creamy consistency. Style and regulate seasoning as wanted.

5. Make the country herb sauce. In a small bowl or jar, whisk collectively avocado oil, rosemary, sage, parsley, garlic powder, onion powder, salt, and pepper till effectively mixed. This fragrant drizzle provides a vivid, herby end that ties the entire dish collectively.

6. Assemble the masterpiece. Unfold a thick layer of the creamy mashed potatoes throughout the underside of a big serving platter. Gently place the roasted cauliflower on prime—it ought to sit proudly just like the star of your vacation desk. Drizzle generously with the Rustic Herb Sauce, then sprinkle with dried cranberries, toasted pine nuts, and a handful of leftover recent herbs.

Serving Options

Need to go full plant-based feast mode? Pair it with my Cranberry Relish, Sauteed Green Beans and Roasted Butternut Squash for the whole vacation unfold. For an appetizer, strive making my Cauliflower Buffalo Wings (I actually love them!) or some homemade hummus to serve with veggies and flatbread.

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• Preheat oven to 450˚F(230˚C). Line a baking sheet with parchment paper and place a wire rack on the highest.

• Slice off many of the backside stalk of the cauliflower head, leaving simply sufficient to verify the core stays intact.

• Convey vegetable broth to a boil in a big pot. As soon as boiling, place cauliflower inside. Cowl and scale back warmth to simmer. Let prepare dinner for 4 minutes.

• Take away cauliflower and place on wire rack on baking sheet to dry. Place the cubed potatoes in the identical broth/pot and prepare dinner for 10-Quarter-hour or till fork tender.

• Dry cauliflower off with a towel. Let cool for 10 minutes. After 10 minutes, verify the cauliflower to see if any moisture stays and dry once more, if that’s the case.

• Brush marinade throughout the entire cauliflower with a pasty brush. Place in oven for 45 minutes. Final 5 minutes, broil to char the highest of cauliflower barely.

• When potatoes are finished cooking, drain and add in butter, salt and pepper. Rigorously use a hand mixer to mix collectively whereas pouring within the cashew milk. Alternatively, you should utilize a potato masher and mash the potatoes.

• In a small bowl, combine collectively avocado oil, rosemary, sage, garlic powder, onion powder, salt and black pepper.

• Unfold mashed potatoes on backside of a serving dish. Add cauliflower head on prime. And drizzle with Rustic Herb Sauce, sprinkle cranberries, pine nuts, leftover herbs and serve.

• Don’t skip drying the cauliflower: Patting it dry after boiling helps it roast as an alternative of steam—supplying you with that stunning golden crust on the surface whereas staying tender inside.
• Use the identical broth twice: Boil the cauliflower first, then prepare dinner your potatoes in the identical flavorful broth so as to add an additional layer of herby goodness (and save a dish!).
• Make it forward: You may roast the cauliflower earlier within the day and reheat it at 350°F for 10–Quarter-hour earlier than serving. Simply whisk the herb sauce recent for the very best taste.
• Stage up the garnish: A sprinkle of dried cranberries, toasted pine nuts, and some recent herb leaves turns this dish into a complete showstopper—good to your vacation desk pictures.

Serving: 2 cups | Energy: 527 kcal | Carbohydrates: 65 g | Protein: 10 g | Fats: 28 g | Saturated Fats: 5 g | Polyunsaturated Fats: 5 g | Monounsaturated Fats: 16 g | Trans Fats: 0.1 g | Sodium: 1691 mg | Potassium: 1744 mg | Fiber: 8 g | Sugar: 7 g | Vitamin A: 2429 IU | Vitamin C: 107 mg | Calcium: 105 mg | Iron: 4 mg