Warmer weather and Religious Holidays are right around the corner. Well, hopefully warmer weather is coming! It typically goes without saying, that many people will sit down for a feast with loved ones during this time of year. The majority of these meals will be loaded with meat or fish. However, this dish has the ability to change what some people may put on their table.
The combination of all of these vegetables with a whole cauliflower set in the middle as the main event, is a unique twist on a roast. The complex flavors that are achieved with the basting broth adds an amazing umami to the natural flavors already in the vegetables. Garnishing with fresh dill brightens the whole dish and will make you long for the warmer weather that will soon arrive.
Enjoy the upcoming Holidays if you are celebrating, and if not, cook fun meals and hope for warmer weather on the horizon. That is our plan! Happy Spring.
- 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)
- Preheat the oven to 375 Degrees. Wash and prepare all the fresh vegetables.
- 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.
- 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.
- 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.
- 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.
- 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.
- Enjoy!
