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Whole Roasted Cauliflower

A plant-based option for Thanksgiving your guests will love and impress the meat-eaters.
Print Recipe

Ingredients
  

  • 1 small to medium head of cauliflower
  • 1 Tbsp olive oil
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp thyme
  • 2 tsp oregano
  • 1 tsp rosemary
  • 1 Tbsp Tamari Soy Sauce gluten-free, low-sodium
  • 2 Tbsp Vegan Worcestershire Sauce
  • 1-2 Tbsp maple syrup Grade B
  • 2 tsp black pepper
  • 2 tsp paprika smoky
  • 2 tsp coriander
  • 1/2 tsp cinnamon
  • 1/2-3/4 cup vegetable broth low-sodium
  • 3 potatoes cut into small wedges
  • 2 cups carrots cut
  • 2 tsp parsley cilantro, basil, or other fresh herb for garnish (optional)

Instructions
 

  • Wash cauliflower and cut out stem and outer leaves.
  • Make the marinade. Combine all ingredients from olive oil to cinnamon.
  • Turn the cauliflower upside down and drizzle 1/3 to 1/2 the marinade inside the cauliflower. Allow to marinade for 30 minutes upside down.
  • Heat oven to 450 degrees F.
  • Turn cauliflower over into oven-safe dish. Place carrots and potatoes around cauliflower. Pour remaining marinade over the top of the cauliflower.
  • Pour 1/2 cup vegetable broth around cauliflower over carrots and potatoes.
  • Cover with foil and bake for 30 minutes.
  • Take out cauliflower from oven, uncover and baste with remaining vegetable broth or that from pan. Return to oven, uncovered, for another 20 minutes.
  • Remove from oven and allow to cool.
  • Sprinkle with your favorite fresh herb for garnish before serving.