Thanksgiving Roasted Cauliflower (Turkey Style)
This roasted cauliflower features favorite herbs to create that Thanksgiving flavor without meat. Even non-vegans enjoy the flavor and texture of this delicious plant-based centerpiece. I suggest you make extra as it will be gobbled up by all.
Ingredients
- 1 medium cauliflower
- ½ cups water
- 3 tbsp vegetable broth
- 2 tbsp tahini
- 2 tbsp soy sauce reduced sodium works well
- 3 tbsp lemon juice
- 1 tbsp garlic cloves minced
- ¼ teaspoons ground ginger
- 2 tsp paprika
- 1 tsp rosemary
- ⅓ cup nutritional yeast
- 1 tsp sage
- 1 tsp thyme
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp celery seeds
- ¼ tsp tarragon
- 1 tsp tomato paste
Instructions
- In a large bowl, mix together all ingredients except the cauliflower. It will be quite strong tasting and creamy. Set aside.
- Prepare the cauliflower by removing the green leaves.
- Leave the stem attached, but cut through it crosswise twice.
- Marinade the cauliflower upside down in the marinade. You may need to use a pastry brush to ensure it is well coated. Allow it to soak in the marinade for at least 5 minutes. You may leave it longer, if you wish. I try to keep it marinading for about a half hour before baking.
- Preheat the oven to 425°F.
- Place the cauliflower in a baking dish and top is with any remaining marinade. Some may drip off and coat the pan.
- Bake until quite tender, about an hour and 15 minutes, depending on the size of the head. While baking, you can apply the marinade from the bottom of the pan to the top of the cauliflower every 15 minutes, if desired. This ensures maximum coverage.
- Serve while still hot alongside your favorite vegan stuffing and vegetables.
Nutrition
Calories: 112kcalCarbohydrates: 14gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 608mgPotassium: 616mgFiber: 5gSugar: 4gVitamin A: 160IUVitamin C: 79mgCalcium: 61mgIron: 2mg
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