Roasted Cauliflower & Veggies with Rosemary Gravy
This is a nice vegan dish to serve for a holiday feast inserted of a turkey or ham. It is not only delicious, due to the aromatic herbs, but also full of fibre and healthy nutrients.
- 1 large cauliflower
- 2 large carrots, cut diagonally
- 5 small potatoes, chopped into bite sized pieces
- 1 red onion, cut into large diced pieces
- 2 Tbsp. of dried, or fresh, rosemary
- 1/2 tsp. sea salt
- 1/2 tsp. ground pepper
- 1/4 cup coconut oil
- 4 garlic cloves minced
- 2 shallots, finely chopped
- 1 tsp. nutmeg
- 1 tsp. celery salt
- 1 tsp. dried, or fresh, rosemary
- 1 tsp. dried, or fresh, thyme
- 1/2 cup Bragg’s Liquid Soy Seasoning
- 1/2 cup maple syrup
- 2/3 cup roasted tahini
- 2 Tbsp. vegan Worcestershire
- 1/4 cup low sodium vegetable broth
- 1 Tbsp. cornstarch or arrowroot powder
- 1 Tbsp. water
Preheat oven to 425 F.
Instructions for veggies:
Prepare the whole cauliflower by removing the excess green leaves. Trim the stock so the cauliflower is able to sit flat into a roasting pan and remove any tough exterior of the remaining stalk so just the florets are visible. Be sure that the entire head of the cauliflower stays in tact.
Toss the potatoes, carrots, onions, and rosemary with sea salt and ground pepper.
Instructions for gravy:
Heat a sauce pan over medium and add coconut oil.
Once melted add the garlic and shallot.
Stir and cook about 2 minutes until soft.
Add nutmeg, celery salt, rosemary and thyme and continue stirring for another minute.
Add cornstarch, or arrowroot powder, Bragg’s, maple syrup, tahini, and Worcestershire, whisking to combine well.
Whisk occasionally as you bring the gravy to a low simmer.
Once it's bubbling, lower heat and continue to simmer for 10 minutes.
This should be a thick, but pourable consistency so it coats the cauliflower and sticks to it without dripping too much into the roasting pan.
If you need to thin it out use a small amount of vegetable stock to reach the right consistency.
To prepare the dish:
Place the cauliflower upside down in the pan so the bottom is exposed. Pour four tablespoons of gravy onto the bottom so it gets into the florets.
Then flip it back up and pour half of the gravy that's in the sauce pan on top of the cauliflower.
Use a brush to coat the entire cauliflower with the sauce.
Surround the cauliflower with the seasoned veggies.
Roast this for 25- 30 minutes.
Stir the veggies and pour some of the juice over the cauliflower or add a little more gravy to the top of it.
Continue to roast for another 25 to 30 minutes.
Remove from the oven and serve.
If you have left overs place the veggies and gravy in a pan with cooked rice to make another delicious meal with the leftovers.