Recipe by Ivy Manning | Photo by Erin Kunkel
If you are looking for a great dish that you can use as the focal point of a vegan meal or as a vegetable option included in a big turkey dinner, then you have come to the right place. This roasted cauliflower dish is deliciously perfect for every palate. As an extra bonus, the gravy is sure to complement anything that you are serving alongside it.
- 1 Medium Cauliflower Head (About 2 Lb/1 Kg)
- 3 Tbsp Extra Virgin Olive Oil
- Begin by preheating the oven to 425°F (220°C).
- Place a baking pan containing hot water on the bottom shelf of your oven. The steam from the water will help ensure that the cauliflower is evenly cooked through to the center.
- Place the cauliflower into an 8-inch square, or similar, baking pan. Rub the olive oil into the cauliflower and sprinkle it with a sprinkle of salt. Place the pan in the oven on the center rack and roast for about one hour. The cauliflower is ready when it is a golden-brown color and is tender through to the center.
- When finished, serve the roasted cauliflower warm, cut into wedges. Drizzle the gravy overtop or use the gravy as a dip.
- 1 Tbsp Extra Virgin Olive Oil
- 1 Leek
- 8 Oz Mixed Mushrooms of Your Choice (250 G)
- 1 Tsp Fresh Thyme Leaves, Roughly Chopped
- 1 Tsp Fresh Rosemary Leaves, Roughly Chopped
- 1/8 Tsp of Salt
- 2 fl oz/60 ml (¼) Cup Dry White Wine (2 Fl Oz/60 mL)
- 3 Tbsp Flour
- 14 fl oz/430 ml (1¾ Cups) Vegetable Broth, Reduced Sodium, or Mushroom Broth (14 Fl Oz/430 mL)
- 2 Tbsp Nutritional Yeast
- 1 Tbsp Reduced Sodium Soy Sauce
- Fresh Ground Pepper
- Cut the white part of the leek in half lengthwise and slice thinly. Slice the mushrooms thinly and chop the thyme and rosemary.
- Warm the olive oil in a pan over medium-high heat. When the oil is warm, add the leek to the pan and sauté until it is tender about four minutes. Next, add the mushrooms, rosemary, and thyme to the pan, along with salt. Sauté until the mushrooms have begun to brown and released their liquids, about four minutes.
- Add the white wine while ensuring to scrape up any bits that are stuck to the bottom of the pan. Allow the wine to simmer for about one minute, or until the liquid has mostly evaporated.
- Reduce the heat of the pan to medium. Add the flour into the pan, and stir until it has toasted, about one minute. Next, gradually stir in the broth. Simmer until the sauce has become thick and bubbly, about four minutes. Finally, mix in the nutritional yeast, soy sauce, and some fresh ground pepper to taste.
- If you prefer your gravy to have a smooth consistency, you can transfer the finished gravy to a blender and blend until smooth.
Makes 6 servings
Nutrition Facts (per serving)
Protein 6 g
Total fat 7 g
Saturated fat 1 g
Carbs 16 g
Fiber 4 g
Total sugars 5 g
Added sugars 0 g
Sodium 170 mg