Cauliflower Pot Roast w/gravy

FOR THE POT ROAST:
1 whole head cauliflower
1 pound of small red potatoes
1 whole bulb fresh fennel (fennel haters can substitute with a large onion)
12 ounces baby carrots, or whole carrots cut into finger-sized pieces
2-3 branches rosemary, de-stemmed & chopped
A small bunch parsley, chopped
3 Tbsp water
2 Tbsp herbs de Provence
1 tsp salt, divided
2 cloves garlic, finely minced
3 Tbsp tahini
1 tsp smoked paprika

FOR THE CREAMY CASHEW GRAVY:
1 onion
1 clove garlic, minced
8 ounces brown mushrooms (Baby Bella, Crimini, Shiitake, etc.)
4 cups veggie broth
1/2 cup lentils (red or brown)
1/2 cup raw cashews
1 Tbsp fresh rosemary leaves, finely minced (or 1 tsp dried)
1/4 cup nutritional yeast
1/4 tsp ground nutmeg
Salt and pepper, to taste

TO MAKE THE POT ROAST:
Preheat the oven to 375°F. Remove the leaves from the cauliflower and place it in a large roasting pan or casserole dish. Cut the potatoes into quarters and the fennel bulb into slices. Coat the potatoes, fennel, and carrots with 1/2 teaspoon salt, and herbs de Provence, and half the garlic. Spread the vegetables around the head of cauliflower. Mix together 3 Tbsp of water with the remaining garlic, tahini, and smoked paprika. Brush the mixture over the cauliflower. Cover with a lid or foil and bake for 45 minutes. Uncover, and bake for an additional 10-20 minutes. The vegetables are ready when they are soft when pierced with a fork.

TO MAKE THE GRAVY AND SERVE:
While the vegetables are roasting, make the gravy. In a sauce pot, boil the lentils, onions and cashews in the vegetable broth for 20 minutes. When they are done, turn the heat to low. Add the garlic, rosemary and mushrooms, and cook for another 5 minutes. Puree the gravy until smooth, using an immersion blender. Alternatively, let the gravy cool, and transfer to a blender and purée until smooth. Then, add the gravy back to the pot to reheat. To serve, slice the cauliflower into wedges. Serve with plenty of gravy.

Healthy Facts - January 2018: Cauliflower Pot Roast with Gravy

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