Whole Roasted Cauliflower with Rustic Herb Sauce
Servings: 4
This Whole Roasted Cauliflower with Rustic Herb Sauce brings cozy holiday vibes to your table—no turkey required. A head of cauliflower roasted until golden, served over creamy mashed potatoes and drizzled with a garlicky, rosemary-sage sauce topped with tangy cranberries, toasted pine nuts, and fresh herbs.
Equipment
Ingredients
- 1 head cauliflower medium
- 2 tablespoon avocado oil plus more for drizzling
- 1 teaspoon rosemary minced
- 1 teaspoon fresh sage minced
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt, unrefined
- ½ teaspoon black pepper, ground
- 4 cups vegetable broth
Mashed Potatoes
- 2.5 lbs Russet potatoes peeled and cubed
- ¼ cup vegan butter
- ¼ cup cashew milk
- ½ teaspoon sea salt, unrefined
- ¼ teaspoon black pepper, ground
Rustic Herb Sauce
- 3 tablespoon avocado oil
- 2 tablespoon parsley chopped
- 1 teaspoon fresh sage finely minced
- 1 tablespoon rosemary finely minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- sea salt, unrefined to taste
Toppings
- ½ cup dried cranberries
- ¼ cup pine nuts
Instructions
- Preheat oven to 450˚F(230˚C). Line a baking sheet with parchment paper and place a wire rack on the top.
- Slice off most of the bottom stalk of the cauliflower head, leaving just enough to make sure the core stays intact.
- Bring vegetable broth to a boil in a large pot. Once boiling, place cauliflower inside. Cover and reduce heat to simmer. Let cook for 4 minutes.
- Remove cauliflower and place on wire rack on baking sheet to dry. Place the cubed potatoes in the same broth/pot and cook for 10-15 minutes or until fork tender.
- Dry cauliflower off with a towel. Let cool for 10 minutes. After 10 minutes, check the cauliflower to see if any moisture remains and dry again, if so.
- Brush marinade across the whole cauliflower with a pasty brush. Place in oven for 45 minutes. Last 5 minutes, broil to char the top of cauliflower slightly.
- When potatoes are done cooking, drain and add in butter, salt and pepper. Carefully use a hand mixer to blend together while pouring in the cashew milk. Alternatively, you can use a potato masher and mash the potatoes.
- In a small bowl, mix together avocado oil, rosemary, sage, garlic powder, onion powder, salt and black pepper.
- Spread mashed potatoes on bottom of a serving dish. Add cauliflower head on top. And drizzle with Rustic Herb Sauce, sprinkle cranberries, pine nuts, leftover herbs and serve.
Notes
- Don’t skip drying the cauliflower: Patting it dry after boiling helps it roast instead of steam—giving you that beautiful golden crust on the outside while staying tender inside.
- Use the same broth twice: Boil the cauliflower first, then cook your potatoes in the same flavorful broth to add an extra layer of herby goodness (and save a dish!).
- Make it ahead: You can roast the cauliflower earlier in the day and reheat it at 350°F for 10–15 minutes before serving. Just whisk the herb sauce fresh for the best flavor.
- Level up the garnish: A sprinkle of dried cranberries, toasted pine nuts, and a few fresh herb leaves turns this dish into a total showstopper—perfect for your holiday table photos.
Nutrition
Serving: 2cups, Calories: 527kcal, Carbohydrates: 65g, Protein: 10g, Fat: 28g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 16g, Trans Fat: 0.1g, Sodium: 1691mg, Potassium: 1744mg, Fiber: 8g, Sugar: 7g, Vitamin A: 2429IU, Vitamin C: 107mg, Calcium: 105mg, Iron: 4mg
