Cauliflower Holiday Roast

Name: Cauliflower Holiday Roast
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 1 tbsp olive oil; 2 tbsp tamari soy sauce; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tbsp maple syrup; 1 pc cauliflower; 200 g potato; 40 g celery root; 1 pc Carrot; 1 pc onion; 3 pcs garlic cloves; 1 tsp salt; 1 pinch black pepper; 1 tbsp olive oil; 3 pcs twig rosemary twig; 1 pc lemon; 120 ml vegetable stock; 3 pcs rosemary twigs; 40 g Pomegranate seeds

This roast is the perfect centerpiece for a cozy holiday family dinner. While the cauliflower slowly roasts in the oven, there is enough time to prep some yummy side dishes and dessert. This roast is full of flavor and pairs perfectly with our truffle mashed potatoes and homemade mushroom gravy. I’m getting excited, just thinking about the leftovers!

Serves

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Ingredients

Serves4

For the glaze

1 tbsp olive oil
2 tbsp tamari soy sauce
1 tsp smoked paprika
1 tsp garlic powder
1 tbsp maple syrup

For the roast

1 pc cauliflower
200 g potato
40 g celery root
1 pc Carrot
1 pc onion
3 pcs garlic cloves
1 tsp salt
1 pinch black pepper
1 tbsp olive oil
3 pcs twig rosemary twig
1 pc lemon
120 ml vegetable stock

for the garnish

3 pcs rosemary twigs
40 g Pomegranate seeds

Instructions

Preheat the oven to 180 degrees Celsius (356 Fahrenheit). Combine all ingredients for the glaze in a bowl and whisk until combined.
Remove the green parts from the cauliflower head and cut into 4 thick steaks.
Cut the potatoes into large cubes, leave the skin on. Roughly chop the carrot, celery root, and onion. Peel the garlic cloves and crush them gently with the flat side of the knife.
Transfer all vegetables, excluding the cauliflower steaks, into a bowl for seasoning. Season with olive oil, salt, pepper, and rosemary leaves. Mix the vegetables until they are coated evenly.
Place the cauliflower steaks in a casserole baking dish and fill the empty spaces with the vegetable mix and one lemon cut in quarters.
Brush the glaze onto the cauliflower steaks with a pastry brush until all are coated well.
Roast in the oven for 30 min. After 30 minutes, baste the cauliflower steaks with vegetable stock and let roast for another 30 minutes.
Garnish with fresh rosemary twigs and pomegranate seeds before serving.

Cauliflower Holiday Roast

Ingredients

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