Whole Roasted Cauliflower #vegetarian #vegan

One of my preferred veggie lover suppers, this entire simmered cauliflower is anything but difficult to make thus delicious. Each individual I have made it for has completely adored it – including meat eaters.

The absolute first time I broiled an entire head of cauliflower, I made it for a vacation supper and the entire family LOVED it. It's so darn acceptable and tastes CRAZY like a customary pot cook, while obviously being 100% veggie lover.

Staying aware of the dish convention, this cauliflower broil is encircled via carrots and potatoes. I love the wonderful way the potatoes simply absorb such flavorful sauce. Exemplary solace food with mind boggling flavor! Stove simmered entire cauliflower is the ideal vegetarian broil for occasions like Thanksgiving and Christmas or a Sunday supper with family. While easy to make, it needs a little TLC while simmering. I like to season the cauliflower with the custom made sauce to keep it damp and truly enhance the flavor.

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Ingredients
The Gravy

• 3 cups vegetable stock
• 1/3 cup soy sauce – I use low sodium
• 1 tablespoon maple syrup – optional, for sweetness
• 3 teaspoons vegan Worcestershire sauce – *
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon parsley
• 3/4 teaspoon thyme
• 3/4 teaspoon sage
• 1 teaspoon smoked paprika
• 1/4 teaspoon pepper
• 5 tablespoon cornstarch
• 1/2 cup water

The Roast

• 1 whole cauliflower – leaves and outer stalk trimmed off
• 4 large carrots – chopped
• 4 medium potatoes – peeled and cubed
• 1/2 cup vegetable stock

Instructions
The Gravy

1. In a medium-sized pot, whisk together all of the gravy ingredients EXCEPT for the cornstarch & water. 
2. Bring to a boil and then turn down to a simmer on medium-low heat for 5 minutes. (This will allow all the flavors to marry.) Remove from the heat.
3. In a separate bowl, whisk together the cornstarch and water to make a cornstarch slurry.
4. Once the pot is no longer simmering, slowly whisk the cornstarch slurry into the gravy a little at a time. Going slow will ensure that no clumps form.
5. The gravy will begin to thicken as soon as the cornstarch is whisked in. Put the pot back on the stove and return to a simmer for an additional 3 minutes.

The Roast

1. Preheat oven to 450°F. 
2. Arrange the potatoes and carrots in a roasting dish with the cauliflower in the center. Be careful not to overcrowd the dish.
3. Place the cauliflower upside-down and pour 1/3 cup of the gravy into it. Give it a good shake to distribute the gravy. 
4. Place cauliflower right-side up and brush more gravy on the top to cover it (about 1/3 to 1/2 cup)
5. Add 1/2 cup of vegetable stock to the bottom of the dish (this will help steam the veggies.) 
6. Pour about a 1/3 cup of gravy over top of the potatoes and carrots.
7. Cover the dish tightly with a lid or aluminum foil and bake for 40 minutes, brushing the cauliflower with more gravy halfway through.
8. Uncover the cauliflower roast and brush more gravy on. Bake for another 30 minutes (uncovered), brushing with more gravy halfway again. 
9. Remove from the oven and serve while hot. 

Notes
*Many brands of Worcestershire sauce contain anchovies. Vegan Worcestershire sauce does exist (Annie’s brand and Kroger brand are vegan for sure), but if you can’t find it, you can omit it and substitute apple cider vinegar for a little zing.

If you dig onions, you can slice up an onion and add it right in with the carrots and potatoes. Mushrooms would be great, too!

Making sure your pan is not too crowded will help everything cook through properly. If you find the potatoes are drying out, add a little more veggie stock to the pan.

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