I seriously ate this as a meal and SO did the kids! Not a lot of protein, I know, but this is such a great option for a comforting dinner and can be easily served with a side of Chicken Breast!
Make the gravy first….
In a sauce pan add
3 ½ C of broth (veggie or whatever you have on hand)
½ C water
2 tsp garlic powder
2 tsp onion powder
1 tsp parsley
¾ tsp sage
1/3 C soy sauce
3 tsp Worcestershire sauce
1 tsp paprika
¼ tsp salt
Bring this to bowl then simmer and add 5 TBS corn starch (less if you don’t want it super thick) ONE AT A TIME and stir so does not clump.
Keep stirring then take off heat and let sit.
Now clean a head of cauliflower trying not to break it. We want to roast it whole.
Spray a large baking dish that you can cover. Pour gravy INTO cauliflower head upside down. Set in pot. Add carrots, mushrooms and onions around it. Cover them and the head of cauliflower with the gravy. Still set some gravy aside.
Bake at 425 for about 20. Minutes COVERED. Then take out and dump the rest of gravy on it. Cover and bake another 20 min ( or until totally tender)
Let set a few minutes before serving!!
Fill a green for a green (if you use extra gravy count as an orange but if its just a drizzle on it then I would let it be.)-- Want to know more about my portion control system in my Nutrition Bootcamp? Click here!
(Inspired by Karissa’s Vegan Kitchen)