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Whole Roasted Cauliflower with Rustic Herb Sauce and Mashed Potatoes Recipe

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4.4 from 5 reviews

This Whole Roasted Cauliflower with Rustic Herb Sauce is a flavorful and wholesome vegan dish featuring a tender cauliflower head simmered, roasted, and broiled to perfection. Served alongside creamy cashew mashed potatoes with a delightful medley of herbs, cranberries, and pine nuts, this recipe makes for an elegant yet comforting meal perfect for special occasions or a hearty vegetable centerpiece.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Western, Vegan
  • Diet: Vegan

Ingredients

Cauliflower and Herb Sauce

  • 1 head cauliflower (medium)
  • 4 cups vegetable broth
  • 6 tablespoons avocado oil
  • 4 tablespoons parsley (chopped)
  • 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 black pepper, ground

Mashed Potatoes

  • 2.5 lbs Russet potatoes (peeled and cubed)
  • ¼ cup vegan butter
  • ¼ cup cashew milk
  • ½ teaspoon sea salt, unrefined
  • ¼ teaspoon black pepper, ground

To Garnish

  • ½ cup dried cranberries
  • ¼ cup pine nuts

Instructions

  1. Preheat Oven: Preheat your oven to 450˚F (230˚C) and line a baking sheet with parchment paper to prepare for roasting the cauliflower.
  2. Prepare Cauliflower: Slice off most of the bottom stalk of the cauliflower head, leaving enough so the core stays intact, to allow even cooking.
  3. Simmer Cauliflower: Bring the vegetable broth to a boil in a large pot. Place the cauliflower inside once boiling, cover, reduce heat to a simmer, and let cook for 4 minutes to soften slightly.
  4. Mix Herb Sauce: In a bowl, combine avocado oil, chopped parsley, minced sage, rosemary, garlic powder, onion powder, sea salt, and black pepper to make the Rustic Herb Sauce.
  5. Drain and Dry Cauliflower: Remove the cauliflower from the broth and place it on a wire rack set on the baking sheet to dry. Then add cubed potatoes to the same broth and cook for 10–15 minutes until fork tender.
  6. Dry Cauliflower Thoroughly: Pat the cauliflower dry with a towel and let it cool for 10 minutes. Check for remaining moisture and dry again if necessary to ensure a crispy roast.
  7. Apply Herb Sauce & Roast: Brush half of the Rustic Herb Sauce evenly over the cauliflower. Place in the oven and roast for 45 minutes. In the last 5 minutes, switch to broil to slightly char the top for added flavor and texture.
  8. Prepare Mashed Potatoes: Drain cooked potatoes and add vegan butter, sea salt, and black pepper. Use a hand mixer to blend while slowly pouring in cashew milk until creamy. Alternatively, mash manually with a potato masher.
  9. Assemble and Serve: Spread mashed potatoes on the bottom of a serving dish, place the roasted cauliflower on top, drizzle with the remaining Rustic Herb Sauce, and garnish with dried cranberries, pine nuts, and any leftover herbs before serving.

Notes

  • Make sure to dry the cauliflower thoroughly before roasting to achieve a crispy exterior.
  • If you don’t have cashew milk, any plant-based milk can be used as a substitute.
  • Adjust seasoning of the mashed potatoes and herb sauce to taste.
  • Broiling at the end requires close attention to avoid burning.
  • This recipe is vegan and gluten-free, suitable for many dietary preferences.

Find it online: https://cheftinaskitchen.com/whole-roasted-cauliflower-with-rustic-herb-sauce-and-mashed-potatoes-recipe/