Spicy Vegan Cauliflower Roast
Sweet and spicy whole roasted cauliflower.
Servings: 4
Calories: 267kcal
Ingredients
- 1 Head of Cauliflower
- 1 Tablespoon Smoked paprika
- 1 Tablespoon Brown sugar
- 2 teaspoons Ancho chile powder
- 1 teaspoon Salt
- 1 teaspoon Oregano, dried
- Pinch of Cinnamon
- 2 Tablespoons Olive oil
- 3 Large Carrots, chopped
- 2 Large Russet potatoes, chopped
- 1 Sweet onion, chopped
- 6 Cloves of Garlic, chopped
- 1 1/2 Cups Vegetable broth
- Salt and Pepper to taste
Instructions
- Preheat the oven to 450 degrees(F).
- Trim the leaves and stem off of the whole cauliflower as much as possible, but keep it whole.
- Now in a small mixing bowl, combine the smoked paprika, brown sugar, ancho chile powder, salt, oregano and cinnamon.
- Then add the olive oil and stir to make a spice paste.
- Now place the cauliflower on a plate and then rub the spice paste all over the cauliflower. I like to use my fingers so I can get it into all the nooks and crannies. However, you can use a pastry brush if you prefer. Just make sure you spread it all over evenly. Set aside.
- Next, add the carrots, potatoes, onions and garlic to a large baking dish. Then sprinkle with a few pinches of salt and pepper. Then pour the broth over the veggies.
- Place the whole cauliflower in the center of the veggies in the baking dish. Then roast for 50-55 minutes or until the cauliflower is brown and tender.
- Using a spoon or baster get the broth from the bottom of the pan and pour over the top of the cauliflower until you have saturated the cauliflower.
- Serve some sliced cauliflower with the roasted veggies and some more broth on top.
Nutrition
Calories: 267kcal | Carbohydrates: 47g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 1000mg | Potassium: 1042mg | Fiber: 5g | Sugar: 9g | Vitamin A: 10367IU | Vitamin C: 16mg | Calcium: 58mg | Iron: 2mg