Recipe by Ivy Manning | Photo by Erin Kunkel
This spectacular “roast” might be the centerpiece of a vegan feast, alongside a plant-based protein like tofu or seitan. Or it’s an amazing veggie choice as a part of a selection, sitting subsequent to a turkey or a pork loin, during which case the gravy serves double obligation.
1 cauliflower (about 2 lb/1 kg)
3 tablespoons olive oil
Salt and freshly ground pepper
1 leek, white elements only, halved lengthwise and thinly sliced
8 oz (250 g) combined mushrooms, reminiscent of shiitake, cremini, and oyster, finely chopped
1 teaspoon chopped recent thyme leaves
1 teaspoon chopped recent rosemary leaves
¼ cup (2 fl oz/60 ml) dry white wine
3 tablespoons all-purpose flour
1¾ cups (14 fl oz/430 ml) mushroom or vegetable broth, decreased sodium2 tablespoons dietary yeast
1 tablespoon soy sauce, lowered sodium
2 tablespoons finely chopped recent parsley leaves
Preheat the oven to 425°F (220°C). Fill a baking pan with scorching water and place it on the underside rack of the oven; it will assist the cauliflower prepare dinner evenly during to the core.
Place the cauliflower in an 8-inch (20-cm) sq. baking pan. Rub with 2 tablespoons of the olive oil and sprinkle with a couple of pinches of salt. Place on the middle rack of the oven and roast till golden brown and tender when pierced within the core with a paring knife, about 1 hour.
In a sauté pan over medium-high warmth, heat the remaining 1 tablespoon olive oil. Add the leek and sauté until tender, 4 minutes. Add the mushrooms, thyme, rosemary, and ⅛ teaspoon salt and sauté till the mushrooms have released their liquid and start to brown, 4 minutes. Add the wine, scrape up any browned bits on the underside of the pan, and simmer until the liquid has principally evaporated, 1 minute.
Reduce the warmth to medium. Sprinkle the flour over the mushrooms and stir until toasted, 1 minute. Gradually whisk within the broth and simmer until thickened and bubbly, 4 minutes. Add the dietary yeast, soy sauce, and parsley, and grind with pepper. At this point, you’ll be able to switch the gravy to a blender and mix till clean, in case you choose a clean consistency.
Cut the roasted cauliflower into wedges and switch to plates. Drizzle with the gravy and serve warm.
Makes 6 servings
Nutrition Facts (per serving)
Protein 6 g
Total fat 7 g
Saturated fat 1 g
Carbs 16 g
Fiber 4 g
Total sugars 5 g
Added sugars 0 g
Sodium 170 mg
This article is just not meant to substitute for informed medical recommendation. You shouldn’t use this info to diagnose or deal with a health drawback or situation. Always examine with your physician before altering your weight loss plan, altering your sleep habits, taking dietary supplements, or beginning a new fitness routine.