My husband and I have been talking about me making this for longer than I can remember. So today is the day. It is simple to make, yet it does take a little time. However, most of that time is hands off. The oven is doing all the work, which is okay with me.
The recipe generously serves four. That means we will have leftovers for lunch tomorrow.
- 2 1/4 c vegetable stock
- 1/4 c coconut aminos
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 2 tbsp Savory Spice Blend
- 3 tbsp cornstarch
Combine all the ingredients in a large bowl and whisk together.
Preheat oven to 450 degrees.
Cauliflower and Veggies:
- 1 whole cauliflower, leaves and center stalk removed,
- 4 large carrots, large chopped (I used rainbow carrots for their variety of flavors and colors)
- 4 medium potatoes, large chopped
- 16 oz. whole button mushrooms, halved
- 1/2 c vegetable broth
Dip cauliflower into gravy mixture until it is thoroughly coated.
Note: I let the cauliflower head marinate in the gravy mixture while I cut up the other veggies.
In a large baking dish or cast iron skillet arrange the cauliflower in the center and the remaining veggies around the cauliflower.
Pour vegetable broth over carrots and potatoes. This will help the veggies steam. Pour half the gravy over all the ingredients. Cover baking dish and bake for 40 minutes.
Uncover baking dish and pour remaining gravy over all the ingredients. Bake for 30 minutes. (I did baste all the veggies about half way through this second roasting.)
Serve. Eat. Enjoy.