Thursday, December 15, 2016

Recipe!! Roasted Cauliflower Head

When I was growing up my Mom always made a special Sunday dinner. She would always prepare a roast and sides that complimented it, I would always look forward to it. Lately, I have been really home sick and missing these little details from my childhood. I was brainstorming ideas for something I could make in place of a roast that would be plant-based.

I have seen a million different versions of the roasted cauliflower head, it was recently a big trend. So, I looked for one that had similar seasonings to a roast. I found every other flavor profile besides a roast. I thought this was a serious void that needed to be fixed. This is when I came up with this recipe. These are the same exact flavors my Mother used to put in her roast put into a sauce and poured over the cauliflower.

With this recipe, you want to sauce to be runny.  If it is too thick it will burn on the bottom, of the baking dish and give the cauliflower a burnt taste. The sauce will thicken by at least half while the dish is roasting. The cauliflower is pictured with Oven Roasted Maple Carrots which will be posted tomorrow!

What is your favorite childhood recipe? Did you try this recipe? Do you hate it? Do you love it? Have a request for another recipe you would like us to try? Leave it in the comments!

 ~Stella~

If you use this recipe or even put your own spin on it take a picture and tag us in it on Facebook at The Smoothie Vegetarians, or tag us on Instagram @smoothievegetarians or Twitter @smoothievegies!




Roasted Cauliflower Head
Serves 4-6

-1 Cauliflower head
- 2 tablespoons cooking oil
- 1/2 onion diced
- 2 cloves garlic crushed
- 1 cup shredded carrot
- 2 tomatoes cut up
- 2 tablespoons Pure Maple Syrup
- 2 tablespoons Vegan Worcester sauce
- 4 cups of Vegetable stock or water
- 1 teaspoons sage
- 1 teaspoon basil
- 1/4 teaspoon nutmeg
- 1/2 teaspoon chili powder
- Salt and Pepper to taste

1. Preheat oven to 400 degrees Fahrenheit
2. Add the oil, onions, and garlic into a skillet. Caramelize on medium heat
3. Add the tomatoes and carrots to the onion mixture
4. Cook until carrots are soft
5. Add the maple syrup, Worcester sauce, stock, herbs and seasonings
6. Bring to a boil
7. Bring down to a medium heat and simmer for 20 minutes or until the sauce reduces by half
8. While the sauce is simmering take the cauliflower and take off the leafs off of the bottom
9. You also want to remove the stem off of the bottom so it will sit flat in your baking dish
10. Once the cauliflower is clean, set in a baking dish
11. Once the sauce has reduced, blend it so that it is smooth
12. Pour the sauce on top of the cauliflower head
13. Use a brush to make sure it gets on all of the cauliflower
14. Put the cauliflower in the oven
15. It needs to cook for 60 minutes, check on it every 20 minutes and baste the cauliflower with the sauce in the bottom of the pan.
16. Take it out of the oven and let cool for 10-15 minutes
17. Serve
ENJOY!

No comments:

Post a Comment

Want to recipe recipes and more in your inbox?

* indicates required