Spring Cauliflower Roast
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 Medium Cauliflower (Leaves Removed)
  • 1 lb. Mixed Baby Potatoes
  • 1 Bunch Asparagus (Cut into two inch Pieces)
  • 2 Shallots (Skinned and Sliced Thick)
  • 4 Cloves of Garlic (Skinned and Left Whole)
  • ½ lb. Brussels Sprouts (Outer Layer Removed)
  • 10 Mini Sweet Peppers (Stems Removed)
  • 1 Cup Veggie Broth
  • 1 Tbsp. Miso Paste
  • 2 Tbsp. Tahini
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Thyme
  • 1 tsp Dried Basil
  • ½ tsp Ground Coriander
  • ¼ tsp Black Pepper
  • 1 Lemon (Juiced)
  • Fresh Dill (Garnish)
Instructions
  1. Preheat the oven to 375 Degrees. Wash and prepare all the fresh vegetables.
  2. In a small bowl, combine all the dry spices. In an additional small bowl combine the broth, miso paste, tahini, half of the dry spice mix and half the lemon juice.
  3. In a deep baking pan coated with a thin layer of olive oil, place the cauliflower in the middle and arrange the vegetables around it.
  4. Brush the top of the cauliflower with the broth mix. Pour the rest of the liquid over the rest of the vegetables into the pan. Sprinkle the rest of the dry spice mix over the entire pan. Finally, drizzle the rest of the lemon juice over the entire pan.
  5. Cover the pan with foil and cook for 45 minutes. Uncover and cook for an additional 10 minutes or until the cauliflower begins to brown and all the vegetables are thoroughly cooked. You should be able to easily pierce them with a fork.
  6. Slice the cauliflower into wedges and serve with a mix of the surrounding roasted vegetables. Top with a few spoonfuls of the liquid at the bottom of the baking pan and fresh dill. Enjoy.
  7. Enjoy!
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/spring-cauliflower-roast/