Herb Roasted Cauliflower

Vegan and Gluten Free Friendly

Originally published: June 16, 2020

This recipe is adapted from Sophia Roe.

My trips to the grocery store are very limited and to be honest, it’s been nice. On our latest grocery trip I picked up a head of cauliflower and stumbled across Sophia’s recipe and was so glad I did. I didn’t use her exact ingredient list due to lack of supply, however, I improvised and was quite pleased. This makes for an excellent main dish or a stellar side dish. The options and pairings are endless with this one.

Ingredients

1 whole cauliflower

1/4 cup water

Marinade Ingredients

1/4 cup avocado oil

2 tsp dijon mustard

1 tsp maple syrup

1 tbsp coconut aminos (or soy sauce, or tamari)

1 tbsp white balsamic (or champagne vinegar)

1 tsp smoked paprika (omit if you don’t like the smokiness)

2 tsp dried italian herb mix (mine consisted or thyme, basil, and oregano)

2 tsp dried dill

1/2 tsp red chilli flake (omit if sensitive to spice)

1 tsp salt + more for topping

1 tsp fresh black pepper + more for topping

Method

Preheat oven to 400 F.

In a small mixing bowl, combine all of the marinade ingredients together. Taste and adjust as needed. Set aside.

In a dutch oven, place 1/4 cup of water in the bottom and make sure your cauliflower head sits flat (trim the bottom if needed). This process creates steam and will make your cauliflower anything but dry and oh so tender.

With a pastry brush, coat the entire cauliflower liberally. You will only be using half of the marinade.

Place the dutch oven lid on and let it bake for 35 minutes.

Remove dutch oven lid, crank up your oven to 450 F, brush on the remaining marinade, and bake with the lid off for 20 minutes, or until it gets golden brown.

Remove and allow to cool and serve immediately. Store in an airtight container and keep in the fridge for 5 days.