Whole Roasted Thanksgiving Cauliflower

Gluten-Free, Soy-Free, Oil-Free, Grain-Free, Vegan (of course!)

Thanksgiving is upon us, and we vegans are making our best plant-based versions of mashed potatoes, pies, casseroles, and so much more! But, what about a Thanksgiving main dish? Sure, there is the infamous “Tofurky” (a great vegan alternative to real turkey, but not very healthy!), but that dish will certainly not be on my holiday plate! Friends, I give you this healthy, tasty, tender, Thanksgiving-embodied Whole Roasted Cauliflower with all of your favorite Thanksgiving-turkey flavors! Now, this is a meal that will certainly be the star of my plate on Thanksgiving!

IMG_8225

Ingredients:

  • One head of cauliflower
  • One small yellow onion
  • Six cloves of garlic
  • Two large sprigs of fresh rosemary, de-stemmed
  • Seven sprigs of fresh thyme, de-stemmed
  • Two tbsp. of fresh parsley
  • Four leaves of fresh sage
  • The juice from one large lemon
  • ¼ of a cup of fresh orange juice
  • ½ of a tsp. of coconut aminos
  • ½ of a cup of vegetable broth
  • 1½ tsp. of poultry seasoning
  • One tbsp. of almond butter
  • ¼ of a cup of applesauce
  • ½ of a tsp of garlic powder
  • Very generous pinch of salt and pepper (to taste)

How to make:

  1. Preheat your oven to 400° Fahrenheit, line a pie pan or deep baking dish with parchment paper, and fill a separate baking pan halfway with water.
  2. Remove the leaves and most of the stalk from the cauliflower, keeping the florets together as one full head.
  3. Roughly chop the onion and garlic, then place them and the remaining ingredients into a food processor and blend until fully combined.
  4. Flip the cauliflower upside down, then pour 1/3 of the sauce onto and into the core and stalk of the cauliflower. Shake the cauliflower to allow the sauce to evenly coat all of the inside crevices of the cauliflower.
  5. Place the cauliflower core-side-down into the lined pie pan/baking dish, then evenly and heavily brush the remaining sauce onto the exterior of the cauliflower.
  6. Place the water-filled baking pan at the bottom of your oven, then place the cauliflower into the oven and bake it for 75 minutes (or until very tender). Re-brush the cauliflower with the drippings of the sauce at the bottom of the dish every 20 minutes.
  7. After 75 minutes, turn your oven to 450° Fahrenheit and bake the cauliflower for ten more minutes.
  8. Once the cauliflower is tender and has finished baking, remove it from the oven.
  9. Slice the cauliflower, serve it with your favorite Thanksgiving side dishes, and enjoy!

For more Thanksgiving recipes, check out: Homemade Holiday ApplesauceChocolate Cream Pie,  Sweet Potato Casserole,  Vegan Mashed Potatoes,  Cranberry Orange Cookies,  Sweet and Smokey Brussels Sprouts,  Apple Pie Bites,  Pumpkin Ice Cream Bars,  Apple Crumble with Homemade Coconut Milk Ice CreamVeggie Pot PieFall Harvest Bowl,  Pumpkin White Bean Dip,  Stuffed Butternut Squash

Love this recipe? You may also enjoy:

Processed with VSCO with c1 preset
Vegan “Crab” Cakes
Processed with VSCO with e4 preset
Rosemary Pumpkin Spaghetti Squash
Processed with VSCO with e1 preset
Sun-Dried Tomato Brussels Sprouts
IMG_7695
Comfort “Steak” and Mashed Potato Bowl

Screen Shot 2018-05-04 at 7.21.21 PM

This post contains affiliate links. Thanks you for helping support LoveThroughPlants!

IMG_8129
←Previous Recipe: Zucchini Hummus

 

 

 

Leave a Comment:

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s