Recipe by Ivy Manning | Photo by Erin Kunkel
This impressive “roast” could be the centerpiece of a vegan feast, alongside a plant-based protein like tofu or seitan. Or it’s a great veggie option as part of a spread, sitting next to a turkey or a pork loin, in which case the gravy serves double duty.
INGREDIENTS
1 cauliflower (about 2 lb/1 kg)
3 tablespoons olive oil
Salt and freshly ground pepper
1 leek, white parts only, halved lengthwise and thinly sliced
8 oz (250 g) mixed mushrooms, such as shiitake, cremini, and oyster, finely chopped
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
¼ cup (2 fl oz/60 ml) dry white wine
3 tablespoons all-purpose flour
1¾ cups (14 fl oz/430 ml) mushroom or vegetable broth, reduced sodium2 tablespoons nutritional yeast
1 tablespoon soy sauce, reduced sodium
2 tablespoons finely chopped fresh parsley leaves
INSTRUCTIONS
Preheat the oven to 425°F (220°C). Fill a baking pan with hot water and place it on the bottom rack of the oven; this will help the cauliflower cook evenly all the way through to the core.
Place the cauliflower in an 8-inch (20-cm) square baking pan. Rub with 2 tablespoons of the olive oil and sprinkle with a few pinches of salt. Place on the middle rack of the oven and roast until golden brown and tender when pierced in the core with a paring knife, about 1 hour.
In a sauté pan over medium-high heat, warm the remaining 1 tablespoon olive oil. Add the leek and sauté until tender, 4 minutes. Add the mushrooms, thyme, rosemary, and ⅛ teaspoon salt and sauté until the mushrooms have released their liquid and start to brown, 4 minutes. Add the wine, scrape up any browned bits on the bottom of the pan, and simmer until the liquid has mostly evaporated, 1 minute.
Reduce the heat to medium. Sprinkle the flour over the mushrooms and stir until toasted, 1 minute. Gradually whisk in the broth and simmer until thickened and bubbly, 4 minutes. Add the nutritional yeast, soy sauce, and parsley, and grind with pepper. At this point, you can transfer the gravy to a blender and blend until smooth, if you prefer a smooth consistency.
Cut the roasted cauliflower into wedges and transfer to plates. Drizzle with the gravy and serve warm.
Makes 6 servings
Nutrition Facts (per serving)
Calories 150
Protein 6 g
Total fat 7 g
Saturated fat 1 g
Carbs 16 g
Fiber 4 g
Total sugars 5 g
Added sugars 0 g
Sodium 170 mg
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