The Whole Food Plant Based Cooking Show
Roasted Caulifower
Calories: 17kcal
We are pulling out all the stops this year to make your holiday celebrations whole food plant-based delicious so you can celebrate AND feel great! Replace that poor old turkey or ham with this savory vegan roasted cauliflower and enjoy good health with your family and friends.
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Ingredients
- 1 cauliflower
- 1 ½ cups veggie broth low sodium
- 3 dates
- 1 tablespoon tomato paste
- 1 teaspoon dijon mustard or stone ground
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 1 tablespoon tamari
- 1 teaspoon thyme
- 1 teaspoon rosemary
- ½ teaspoon sage
Instructions
- Preheat oven to 400°F
- Place empty dutch oven in oven to pre-warm.
- Blend the vegetable broth, dates, tomato paste, dijon mustard, smoked paprika, onion powder and tamari in a blender.
- Prepare cauliflower by peeling off the leaves and cutting the core so it is flat with the bottom of the cauliflower.
- Place cauliflower into the pre-warmed dutch oven and pour blender mixture over the top, gently rubbing mixture into the grooves of the cauliflower.
- Sprinkle the thyme rosemary and sage over entire surface of cauliflower.
- Place lid on the dutch oven and bake for 45 minutes to an hour or until cauliflower is tender.
- Remove dutch oven lid, raise the temperature to 450*F and bake for 5 more minutes or so to brown cauliflower slightly.
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Nutrition
Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 150mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 290IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.3mg
