Cauliflower is one of the greatest vegetables to roast, requiring minimum work to prepare. Did you check the Cauliflower recipes I have added to my website? If not, here are them: Roasted Cauliflower, Caramelized Cauliflower Orzo Salad with Grilled Broccolini, and Vegetarian Warm Cauliflower & Kale Salad.
Check this new recipe and let me know if you like it!
(Cooking Time: 10 minutes Preparation Time: 75 minutes Servings: 3)
Calories 107g / Fats 8.6g / Cholesterol 15mg / Total Carbohydrate 6.9g / Protein 2.6g
- Baking sheet
For the cauliflower:
- 1 large cauliflower
- 4 tablespoons of melted coconut oil or butter
- 4 cloves of garlic
- 4 fresh sage leaves
- 4 sprigs of thyme
- 4 sprigs of rosemary
- Salt and pepper
- 4 tablespoons vegetable margarine or butter
- 1 onion
- 125 g button mushrooms
- 1 tablespoon of chopped sage
- 1 tablespoon of rosemary
- 1 tablespoon of thyme
- 3 tablespoons of wheat flour
- 1 handful of dried cranberries
- 1 ½ cups of vegetable broth approximately
- Start with the cauliflower. Get rid of its leaves, wash it and dry it.
- Place it on a baking sheet. Brush with melted fat and sprinkle with chopped herbs.
- Bake for about an hour in a preheated oven at 400°F.
- Ten-fifteen minutes before the end of cooking, add the garlic cloves.
- Check the cooking; a knife should fit easily into the cauliflower.
- About twenty minutes before the end of cooking the cauliflower, make the sauce.
- Peel and slice the onion. Clean and slice the mushrooms.
- Melt the butter or margarine in a thick-bottomed saucepan. Sauté the onions for about 5 minutes; then add the mushrooms, cranberries and herbs and continue cooking for 4-5 minutes.
- Add the flour and continue cooking for 1 minute.
- First, pour half the quantity of broth, mix well then simmer over heat until the sauce thickens.
- Pour the remaining quantity of broth if the sauce seems too thick.
- Serve immediately with the cauliflower.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.