Name: Roasted Whole Cauliflower
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 medium head cauliflower ((about 3 pounds/1350g)); 2 tbsp olive oil (plus more for drizzling); 1 tsp turmeric; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp salt; 0.5 tsp black pepper; 4 cups mushroom broth ((960g) + more for reserved if needed); 2.5 lbs russet potatoes (peeled and cubed (1130g)); 0.25 cup vegan butter ((58g)); 0.25 cup unsweetened, unflavored dairy free milk ((60g)); 0.5 tsp salt; 0.25 tsp black pepper; 0.25 cup vegan butter ((58g)); 2 tbsps all purpose flour; 1 tsp onion powder; 1 tablespoon vegan worcestershire sauce (optional); null null salt and pepper to taste

Instructions

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1

Preheat oven to 450˚F(230˚C). Line a baking sheet with parchment paper and place a wire rack on top. Slice off the bottom core of head of cauliflower (1 medium), keeping the core intact.
2

In a small bowl, mix together olive oil (2 tbsp), turmeric (1 tsp), garlic powder (1 tsp), onion powder (0.5 tsp), salt (0.5 tsp), and black pepper (0.5 tsp). Set aside.
3

Bring mushroom broth (4 cups) to a boil in a large pot. Place the head of cauliflower (1 medium) inside. Cover and reduce heat to simmer. Cook for 3-4 minutes.
4

Remove head of cauliflower (1 medium) and place on wire rack. Dry with a towel. Let cool for 10 minutes. Dry again if moisture remains.
5

Using a pastry brush, apply the marinade across the whole head of cauliflower (1 medium). Place in oven for 40-45 minutes. Optional: char under a broiler, watching carefully.
6

Right after you take out the head of cauliflower (1 medium), place the russet potatoes (2.5 lbs) in the same broth. Cook for 10-15 minutes or until fork tender.
7

When [russet potatoes] are done, remove to a large bowl using a slotted spoon. Reserve 2 cups of the remaining liquid in the pot (add more mushroom broth if needed).
8

To the bowl of [russet potatoes], add vegan butter (0.25 cup), salt (0.5 tsp) and black pepper (0.25 tsp). Use a hand mixer to blend while pouring in unsweetened, unflavored dairy free milk (0.25 cup). Alternatively, mash by hand.
9

In the same pot, add vegan butter (0.25 cup) over medium heat and melt. Add all purpose flour (2 tbsps), onion powder (1 tsp), and salt (0.25 tsp) and black pepper (0.25 tsp). Whisk constantly until cohesive. Slowly add reserved mushroom broth back in. Add vegan worcestershire sauce (1 tbsp). Whisk until combined. Taste and adjust seasoning. Cook, stirring often, until gravy thickens. Remove from heat and keep warm.
10

You can serve the dishes individually or present the [roasted cauliflower] on a bed of the [whipped potatoes] with the [gravy].