CAULIFLOWER or ROMANESCO ROAST -
Almond Dijon Crusted and marinade 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 when served with legumes.
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.
INGREDIENTS:
1 huge or two smaller heads cauliflower
3-5 cloves garlic, minced
1/4 cup lemon juice
4 tablespoons Dijon mustard
1 tbsp fresh thyme leaves or 1 tsp dried, rubbed
1/2-1 tsp sea salt, to taste and freshly ground black pepper
1/3 cup robust organic olive oil or hazelnut oil if desired - I like a combo of both
3 tbsp each ground almonds and nutritional yeast
(For nut-free: sub almonds with Mary’s cracker crumbs or ground sunflower seeds)
1/2 cup fresh parsley leaves, roughly chopped
Lemon wedges, for serving
Extra salt, pepper and cayenne, if desired
DIRECTIONS:
TERI’S TIPS - So many serving options:
Almond Dijon Crusted and marinade 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 when served with legumes.
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.
- Side or Main Course
- Prep time: 10 minutes Roasting time: Approx. 75-80 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 cooking at lower heat
INGREDIENTS:
1 huge or two smaller heads cauliflower
3-5 cloves garlic, minced
1/4 cup lemon juice
4 tablespoons Dijon mustard
1 tbsp fresh thyme leaves or 1 tsp dried, rubbed
1/2-1 tsp sea salt, to taste and freshly ground black pepper
1/3 cup robust organic olive oil or hazelnut oil if desired - I like a combo of both
3 tbsp each ground almonds and nutritional yeast
(For nut-free: sub almonds with Mary’s cracker crumbs or ground sunflower seeds)
1/2 cup fresh parsley leaves, roughly chopped
Lemon wedges, for serving
Extra salt, pepper and cayenne, if desired
DIRECTIONS:
- Line a baking sheet w/ parchment paper then after removing green leaves from the cauliflower(s), trim the stem so it stands easily and season all over with salt, pepper and cayenne if desired. 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 1/2 over the cauliflower spreading evenly over the entire surface. Save extra marinade for serving.
- Roast until the surface of the cauliflower 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 remaining marinade and sprinkle with parsley.
TERI’S TIPS - So many serving options:
- Serve this as your main course over a puree of legumes such as red or black beluga lentils or lentil trio from EarthyChoice cooked in veggie broth with garlic and herbs or over a bed of steamed greens and sautéed mushrooms.
- You can also 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.
- For added richness consider topping with this savory cashew cream.
- This also pairs perfectly with a wild rice and mushroom pilaf studded with toasted almonds or sunflower seeds.
- If you have a convection roast option on your oven use it.