Description
This Whole Roasted Cauliflower with Rustic Herb Sauce is a hearty and flavorful vegan dish featuring a perfectly roasted cauliflower head enhanced with an aromatic blend of herbs and spices. Served atop creamy mashed potatoes and topped with dried cranberries and pine nuts, it makes an impressive centerpiece perfect for holiday dinners or special occasions.
Ingredients
Scale
Cauliflower and Broth
- 1 medium head cauliflower
- 4 cups vegetable broth
Rustic Herb Sauce
- 6 tablespoons avocado oil
- 4 tablespoons chopped parsley
- 2 teaspoons fresh sage, finely minced
- 2 tablespoons rosemary, finely minced
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- 1 teaspoon sea salt, unrefined, to taste
- 1 teaspoon ground black pepper
Mashed Potatoes
- 2.5 lbs Russet potatoes, peeled and cubed
- 1/4 cup vegan butter
- 1/4 cup cashew milk
- 1/2 teaspoon sea salt, unrefined
- 1/4 teaspoon ground black pepper
Toppings
- 1/2 cup dried cranberries
- 1/4 cup pine nuts
Instructions
- Preheat and Prepare: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper to prepare for roasting the cauliflower.
- Trim Cauliflower: Slice off most of the bottom stalk of the cauliflower head, ensuring enough remains to keep the core intact so it holds its shape.
- Boil Cauliflower: Bring the vegetable broth to a boil in a large pot. Once boiling, submerge the whole cauliflower in the broth. Cover and reduce the heat to a simmer, cooking for 4 minutes to slightly soften it.
- Mix Rustic Herb Sauce: While the cauliflower is boiling, combine avocado oil, parsley, sage, rosemary, garlic powder, onion powder, sea salt, and black pepper in a bowl. Stir well to create the herb marinade.
- Dry Cauliflower: Remove the cauliflower from the broth and place it on a wire rack set over the prepared baking sheet to let it dry. Pat the cauliflower gently with a towel and let it cool for 10 minutes. Check for remaining moisture and dry again if necessary to prevent steaming during roasting.
- Cook Potatoes: In the same broth used for the cauliflower, add the cubed potatoes. Cook them for 10–15 minutes or until fork-tender, absorbing some of the broth’s herby flavor.
- Roast Cauliflower: Brush half of the Rustic Herb Sauce evenly over the whole cauliflower using a pastry brush. Place it in the preheated oven and roast for 45 minutes. For the last 5 minutes, switch the oven to broil to char the top slightly for added flavor and texture.
- Mash Potatoes: Drain the cooked potatoes and transfer to a bowl. Add vegan butter, sea salt, and black pepper, then use a hand mixer to whip them while slowly pouring in cashew milk until smooth and creamy. Alternatively, mash potatoes manually with a potato masher.
- Assemble and Serve: Spread the mashed potatoes evenly on the bottom of a serving dish. Place the roasted cauliflower head on top. Drizzle the remaining Rustic Herb Sauce over the cauliflower, then sprinkle dried cranberries, pine nuts, and any leftover herbs evenly as a garnish before serving.
Notes
- Don’t skip drying the cauliflower: Patting it dry after boiling helps it roast instead of steam—giving you that beautiful golden crust on the outside while staying tender inside.
- Use the same broth twice: Boil the cauliflower first, then cook your potatoes in the same flavorful broth to add an extra layer of herby goodness and reduce cleanup.
- Make it ahead: You can roast the cauliflower earlier in the day and reheat it at 350°F for 10–15 minutes before serving. Whisk the herb sauce fresh for the best flavor.
- Level up the garnish: A sprinkle of dried cranberries, toasted pine nuts, and fresh herb leaves elevates this dish, making it perfect for holiday or special occasion tables.
