Vegan Recipe

This is a side dish or even a hearty vegan main course that serves up bold roasted flavor while saving on calories and the heaviness of other typical sides such as roasted potatoes or rice. There are several variations of roasted cauliflower, so if these ingredients aren’t all that appealing to you, search for other recipes on the internet, and you’re likely to find one that hits the right spot.

Roasted Cauliflower Ingredients:

• 1 whole cauliflower, bottom stem trimmed and flattened so that the head of the cauliflower stays intact and upright
• ¼ cup of grape seed oil
• 1 tbsp. of curry powder
• 1 tsp. of ginger powder
• 1 tsp. of red pepper flakes
• ½ cup of chopped fresh parsley
• 1 cup of chicken broth
• Juice of ½ lemon
• 2 tbsp. of nutritional yeast
• Salt and pepper to taste
• 1 bulb of roasted garlic, cloves removed and turned into paste (slice the top off of a bulb of garlic, drizzle with grape seed oil and roast at 350 degrees for 40 minutes or until the cloves turn soft and are lightly browned—then remove all of the roasted cloves and smash with ¼ teaspoon of sea salt)

Directions

Preheat the oven to 375, and place the cauliflower in a roasting pan. Combine the garlic paste (see instructions above) with the grape seed oil, parsley, curry powder, ginger powder and red pepper flakes and slather the mixture generously over the cauliflower head. Add the chicken broth and lemon juice to the bottom of the pan. Sprinkle the nutritional yeast on top, then add salt and pepper to taste. Roast the cauliflower for 35 minutes or until tender.