CAULIFLOWER or ROMANESCO ROAST -
Almond Dijon Crusted and drizzled
Who knew veggies could be this good. (Well I did, yet won’t boast, ha ha)!
Make this your main course at Thanksgiving, Christmas, etc, for it’s a perfect vegan alternative to the proverbial holiday roast beef, turkey or pork.
You are sure to win over your guests with this delish veggie roast. It's just as yummy and even more spectacular if you roast Romanesco cauliflower. Check out the picture below. And... you may want to double the dressing/marinade for it is the perfect drizzle once the roasting is done.
INGREDIENTS:
1 huge or two smaller heads cauliflower
2-3 cloves garlic, minced
2 – 3 tbsp lemon juice
4 tablespoons Dijon mustard
1 tbsp fresh thyme leaves or 1 tsp dried, rubbed
½ -1 tsp sea salt, to taste and freshly ground black pepper
1/4 cup robust organic olive oil or hazelnut oil, if desired - I like a combo of both
2-3 tbsp each ground almonds and nutritional yeast
(For nut-free: sub with Mary’s cracker crumbs or ground sunflower seeds or omit)
1/2 cup fresh parsley leaves, roughly chopped
Lemon wedges, for serving
DIRECTIONS:
TERI’S TIPS:
Almond Dijon Crusted and drizzled
Who knew veggies could be this good. (Well I did, yet won’t boast, ha ha)!
Make this your main course at Thanksgiving, Christmas, etc, for it’s a perfect vegan alternative to the proverbial holiday roast beef, turkey or pork.
You are sure to win over your guests with this delish veggie roast. It's just as yummy and even more spectacular if you roast Romanesco cauliflower. Check out the picture below. And... you may want to double the dressing/marinade for it is the perfect drizzle once the roasting is done.
- Side or Main Course
- Prep time: 10 minutes Roasting time: Approx 75-85 minutes
- Vegan, Gluten/corn/dairy-free, Nut free option
- Servings: 6-8
- Oven: 400F – Lower the temp to 375F and cook a little longer if preferred ,its healthier
INGREDIENTS:
1 huge or two smaller heads cauliflower
2-3 cloves garlic, minced
2 – 3 tbsp lemon juice
4 tablespoons Dijon mustard
1 tbsp fresh thyme leaves or 1 tsp dried, rubbed
½ -1 tsp sea salt, to taste and freshly ground black pepper
1/4 cup robust organic olive oil or hazelnut oil, if desired - I like a combo of both
2-3 tbsp each ground almonds and nutritional yeast
(For nut-free: sub with Mary’s cracker crumbs or ground sunflower seeds or omit)
1/2 cup fresh parsley leaves, roughly chopped
Lemon wedges, for serving
DIRECTIONS:
- Line a baking sheet w/ parchment paper then after removing green leaves from the cauliflower(s), trim the stem so it stands easily. Place on the baking sheet.
- In a bowl or jar combine the garlic, lemon juice, Dijon, thyme leaves, salt and pepper. Whisk in the oil to emulsify and drizzle over the cauliflower spreading evenly over the surface. (Save extra marinade if you have any.)
- Roast until the surface is nicely bronzed, approx 45 to 50 minutes pending on the heat of your oven and the size of cauliflower head(s).
- Remove from the oven and top with the almond and nutritional yeast mixture.
- Return to the oven and bake approx 10 – 15 minutes longer or until a skewer passes through the thickest part of the cauliflower easily. Let rest a few minutes, and then cut into wedges or flowerets as desired. Drizzle with remaining marinade if you have any.
TERI’S TIPS:
- Sub as your main course serving it over a puree of legumes such as red or black beluga lentils or lentil trip from EarthyChoice cooked in veggie broth with garlic and herbs.
- I love this with extra marinade dressing yet you can always top with a wild mushroom sauce or sauté made with red wine and vegan crème like Belsoy from Maison Orphee and garnish with parsley or thyme..
- Pair with sautéed red bell peppers and a perfect colorful blend of roasted artisan carrots or sweet green peas. The aim – plate it pretty with a lovely rainbow array of colors.
- This also pairs perfectly with a wild rice pilaf studded with toasted almonds or sunflower seeds