Recipe by Andrea from Fueled by Roots
The most delicious head of cauliflower seasoned with a few simple ingredients and topped with my creamy vegan Alfredo.
Save this recipe for your next holiday side-dish.
1 large cauliflower head, rinsed off & some bottom stems trimmed
3 tbsp olive oil
1 tbsp dried italian seasoning mix (basil, parsley oregano, thyme, rosemary, marjoram)
2 garlic cloves, thinly sliced
2 tsp ground onion powder
1 tbsp nutritional yeast
1 tsp dijon mustard
½ tsp salt
Vegan Alfredo Sauce Ingredients:
⅓ cup raw cashews
1 tbsp olive oil
1 medium white onion, roughly chopped
4 large garlic cloves, roughly chopped
1½ cup vegetable broth
2 tbsp fresh lemon juice
2 tbsp nutritional yeast
1 tbsp dried oregano
Salt, to taste
2 tbsp fresh parsley, chopped
Sorrel microgreens by Ortaliza
Preheat the oven to 375 F and place the whole cauliflower head upright on an oven safe casserole dish, ensuring that it is sturdy and will stay upright.
In a small bowl, whisk all the remaining cauliflower ingredients until well incorporated. Using a spoon or your hands, smear the mixture all around the cauliflower until it’s fully coated. Roast in the oven for about 35-minutes.
Heat the olive oil in a pan over medium heat. Add in the chopped onion and cook for 3-4 minutes then add the chopped garlic and cook for 1-minute. Next add ½ cup vegetable broth and cover until the liquid is fully evaporated.
In a high-speed blender, add the cooked onions, garlic, cashews, remaining 1 cup vegetable broth, lemon juice, nutritional yeast, oregano and salt. Blend until the sauce is smooth, add more vegetable broth if you want a thinner sauce consistency.
Remove from the oven, pour the vegan alfredo sauce over the roasted whole cauliflower and top with fresh chopped parsley. Save any leftover vegan Alfredo sauce in a container for pasta later in the week.