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Whole Roasted Cauliflower on silver platter

Whole Roasted Cauliflower w/ Onion Sage Gravy

Celebrate the holidays with this festive whole roasted cauliflower. This delicious entrée is slathered and cooked in a sage and oregano spiced gravy and served on a bed of grains or roasted vegetables for the perfect vegan and gluten-free meal. 
4.67 from 3 votes
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 people
Calories: 175kcal
Author: Sarah McMinn

Ingredients

Whole Roasted Cauliflower

Sage Onion Gravy

  • 4 tbsp. vegan butter
  • ¼ cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp. fresh sage, minced
  • 1 tsp. fresh rosemary, minced
  • 1 tsp. fresh thyme, minced
  • 1 tsp. maple syrup
  • 4 cups vegetable broth
  • 2 tbsp. cornstarch
  • ½ cup water
US Customary - Metric

Instructions

  • Preheat the oven to 450F. Destem the cauliflower and place in an oven-safe pot with a lid. Generously brush it with olive oil and set aside.
  • Heat up the vegan butter in a small saucepan over medium heat. Add onions and garlic and sauté for 5-7 minutes, until the onions are translucent and fragrant. Stir in the herbs and sauté for an additional 2 minutes. Add maple syrup and vegetable broth and bring to a boil.
  • Meanwhile, make a slurry with the cornstarch and water, stirring together until the cornstarch is completely dissolved. Remove the gravy from heat and slowly add the cornstarch/water mixture, whisking constantly to avoid lumps. Return to heat and boil for an additional minute.
  • Turn the cauliflower upside down and Pour ½ cup of gravy into the bottom of the cauliflower. Shake it so that the gravy fills the cavities of the cauliflower. Let it remain upside down for 2 minutes until the gravy has absorbed. Turn the cauliflower right side up and pour an additional ½ cup of cauliflower over the top, brushing it to reach the sides and bottom.
  • Place the lid on your pot and bake for 50 minutes. Remove the lid and bake for an additional 10 minutes. Remove from the oven and add additional gravy. Serve with rice, couscous, or roasted vegetables.

Notes

Serving and Storing - When ready to serve, heat any additional gravy and add to the roast. Serve this cauliflower roast alongside Roasted Brussels Sprouts or Thanksgiving Stuffing. This cauliflower roast does not store well. It should be eaten within 60 minutes of roasting. Leftover cauliflower can be stored in the refrigerator for 2 days. To eat, gently reheat in the oven or microwave.
Recipe Tips
  1. Roast your cauliflower at hot oven temperature. This will give you the nice brown crust on the edge with the buttery inside.
  2. Be generous with your oil. Fully coat the cauliflower all around.
  3. Be generous with your flavors. Cauliflower is an empty canvas and can handle a lot of bold flavors.

Nutrition

Calories: 175kcal | Carbohydrates: 16g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Sodium: 735mg | Potassium: 445mg | Fiber: 4g | Sugar: 5g | Vitamin A: 823IU | Vitamin C: 70mg | Calcium: 60mg | Iron: 1mg