Our Cauliflower Roast recipe is tried and tested, having been served many times to our friends and family. Not to brag, but we couldn’t be more proud of this recipe – it’s gotten rave reviews! Truely, it has to be one of our best creations to date. The best part is it’s probably one of our easiest meals to make!
We made our Cauliflower Roast for “Friends Christmas” and we joked that vegans are taking back the words “roast” and “feast”. They really reminded us of the heavy, meaty meals we used to eat in our pre-vegan days, but we’re taking them back and making them vegan! This delicious meal is both a roast and a feast!
We both plan to make this for Christmas dinner this year, and are so excited. We know our family will be blown away by the flavours, and we are going to spend very little time in the kitchen since it’s so quick to make. Seriously, the most work is whipping up the gravy which takes maybe 10 minutes. We recommend cooking the roast in a cast iron skillet if you have one, but we also did a double cauliflower roast and cooked them both in 1 large roasting pan. Cook this up just like you would a roast, because it is a roast!
Depending how you cook the cauliflower the cooking time may vary. Cast Iron skillets generate a lot of heat, which helps to cook the cauliflower and potatoes. We use a sharp knife to poke the cauliflower and some of the potatoes to ensure they are both soft and tender – but once they are you’re good to go!
Wishing everyone a very Happy Holiday season and a Happy New Year with friends and loved ones!
- 1 large Cauliflower
- 20 Mini Potatoes Cut in half
- 2 large Carrots Peeled & cut into 1/2 inch thick slices
- 1 Onion Roughly chopped into 2 inch pieces
- 2 tbsp Olive Oil
- Salt To taste
- 1 batch Vegan Gravy
- 2 tbsp Rosemary Roughly chopped
Preheat oven to 425 F.
Remove the leaves from the cauliflower and trim the stock so the cauliflower will sit flat in the pan. Don’t cut the stock to short as you want the entire cauliflower to stay in tact.
Take a pastry brush and cover the entire cauliflower in gravy, ensuring to get all the cracks and florets on the bottom, tops and sides. Place the cauliflower into the centre of a large cast iron skillet or other rimmed baking dish. This should use up ½ of the gravy.
Place the potatoes, carrots and onions into a bowl and toss with olive oil and a little bit of salt. Place the vegetables into the cast iron skillet, surrounding the cauliflower.
Pour the vegetable broth into the skillet.
Roast the cauliflower uncovered for 30 minutes. Remove from the oven and brush ½ of the remaining gravy on top of the cauliflower (there should be ¼ of the gravy batch left). Sprinkle the chopped rosemary onto the cauliflower roast and surrounding vegetables.
Place roast back in the oven and cook for an additional 25-30 minutes. The roast is done when the gravy is nice and caramelized, the cauliflower is tender all the way through and the potatoes are soft when poked. We use a sharp knife to check.
Serve the roast with the remaining gravy to drizzle on top.
Enjoy the feast!