Vegan Spiced Roasted Cauliflower
This is a go-to dish throughout the fall season, especially for Thanksgiving. I like that I can make the gravy ahead of time and refrigerate or freeze it, then on the day I want to serve it I just roast the vegetables and serve the dish right from the baking sheet. That means less cleanup and fewer dishes to wash, plus yummy leftovers for lunch the next day!
Ingredients
Cauliflower
- 1 cauliflower head, (washed, leaves and tough stem removed)
- 2 teaspoons salt
- 2 teaspoons lemon juice
- 1/2 teaspoon turmeric
Roasted Vegetables
- 2 cups baby potatoes, (washed)
- 2 cups Brussels sprouts, (washed, halved)
- 2 cups carrots, (cubed)
- 1 parsnip, (cubed)
- 1 cup butternut squash, (cubed)
- 4 whole garlic cloves
- 3 tablespoons fresh thyme leaves
- 3 tablespoons extra virgin olive oil
- Salt and pepper, (to taste)
Sauce
- 2 teaspoons Coconut oil or olive oil
- 1/2 medium onion, (diced)
- 1 inch ginger, (chopped)
- 4 cloves garlic, (chopped)
- 3 strands saffron
- 1 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 3 tomatoes, (diced)
- 1 tablespoon dried fenugreek leaves
- 1/4 teaspoon raw sugar, (or 1/2 teaspoon maple syrup)
- 3/4 teaspoon salt
- 3/4 cup coconut milk, (canned)
- 1/3 cup cashews, (soaked)
Instructions
Blanching the Cauliflower
- Wash the cauliflower well, removing any dirt or debris.
- In a large stockpot (big enough to fit a full head of cauliflower!) add water and cauliflower and bring to a boil.
- Add the salt, lemon juice, and turmeric, then cook the cauliflower for 4 minutes on each side, flipping it once.
- Using a slotted spoon or tongs, take the cauliflower out of the pot and submerge it in a big bowl of ice water for about 3 minutes. Drain well and set aside.
Roasting the Vegetables
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- In a large bowl, toss together the potatoes, Brussels sprouts, carrots, parsnips, butternut squash, garlic, thyme, olive oil, and salt and pepper to taste. (If you can’t find some of these fresh vegetables in the produce section of your grocery store, feel free to experiment with asparagus, leeks, or even artichokes.)
- Place the cooked cauliflower in the center of the pan and spread the vegetables all around the cauliflower. Set aside.
Making the Sauce
- In a medium pan, heat the olive oil and add the onions, sautéing until golden (about 6-7 minutes).
- Add the garlic and ginger and cook for another 2 minutes.
- Add the saffron, garam masala, cumin, coriander, and turmeric, mixing well to combine. (Not sure where to get these aromatic Indian spices? Try Amazon if your grocery store has a limited variety.)
- Add the tomatoes, fenugreek leaves, salt, and sugar, then cover the pan with a lid and cook until the tomatoes break down completely (about 5 minutes).
- Once the mixture has cooled, place it in a blender with the coconut milk and soaked cashews, blending until smooth.
Baking it All Together
- Take the baking pan with the cauliflower and vegetables and pour the sauce on top of the cauliflower, reserving about a ⅓ cup for later. Use your hands to disperse the mixture evenly over the cauliflower. (If you want to add a little spice, add ½ teaspoon of chili flakes or chili powder.)
- Bake until the cauliflower is dry to the touch and the sauce is thick (about 40-45 minutes).
- Bring the remaining sauce to a gentle boil to thicken it, then drizzle it on top of the cauliflower and the rest of it to the roasted vegetables.