Ahhh!!! As I write for you this yum recipe for Elegant Whole Roasted Cauliflower in Rosemary Butter Broth, I am already dreaming up the next time I can make it myself! It went so fast at the dinner table between the 3 of us. Even Sir Picky Max had a whole lot of it!
The flavors are hearty, roasty, golden, buttery… perfect!
You will not believe how EASY the whole thing is, you can simmer and roast this glamorous head of veg while you put together the rest of your meal and be done! So, let’s just get right to it!
Most likely you know how to remove all the green stuff from a head of cauliflower. Also, cut some of the stem off so that your veg sits flat, like so!
Be careful not to cut into any of the florets. This might cause things to fall apart!
Place your cauliflower stem side down in a large pot that you can cover with a lid. Add in 2 cups of your favorite vegetable broth. To this, add in 2 whole bay leaves and your fresh rosemary. Why don’t you see any fresh sprigs you may ask? Well, I foolishly forgot them! Argh!
It’s okay it will just give you a reason to come back when I make it again and update the photo 🙂
Let’s just pretend for now. Cover and bring to a boil.
Then, when everything is hot and rolling, reduce your heat to a medium-high simmer and keep a good eye on it! Maybe you have a super stove that will zap that guy in no time, I don’t know! We don’t want to roast anything yet 🙂
After about 10 minutes, you should have a still firm, but starting to cook yummy delicious thing of beauty ready to roast.
Transfer your roast and the broth into a baking dish at least 3 inches deep. To your broth, add in your vegan butter (die hard Earth Balance fan right here!).
Mmmmm. It looks good enough to eat right now!
Spoon the broth over your cauliflower and get every nook and cranny filled with buttery-brothy-herby goodness! Do you see my measly attempt at dried rosemary in the broth? It was still totally delish 🙂
All that’s left to do is to slide your dish into your preheated oven for about 15-20 minutes. I recommend spooning your broth over the cauliflower about 2-3 times during the whole cook time. You will be glad you did when you get a crisp outside and a perfectly tender inside!
An optional step, if you want more crispness on the outside, is to turn on the broiler during the last 3-4 minutes (or so).
When your roast is ready, just pull it out of the oven, spoon over some more broth, and cut and serve and dazzle all of your dinner table guests! …or, just your kids!
Look how wonderful it looks when you cut into it!
Such beautiful golden color! When you are finished serving, be sure to save the broth! This yummy goodness can be used as the base for a fantastic and quick lunchtime soup, make a gravy out of it for another occasion, use it for anything!
If you don’t think you’ll need it right now, just freeze it for another time!
This is one of those dishes that is fantastic served at a gathering with people who aren’t vegan because they will be so wowed that they’ll have to try it! And once they do, they will love it and you can tell them it’s vegan! Am I the only one that gets weird joy out of surprising people with that info? Hah.
Anyway, you guys are the best, I hope that you pick up a nice head of cauliflower next time you are at the store and give this recipe a try! And when you do please, please, please don’t forget to come back and rate this recipe!
Also if you just happen to plain like this recipe, give us a a like, a share, or a comment! We love hearing from you!
Elegant Whole Roasted Cauliflower in Rosemary Butter Broth
- 1 head of cauliflower
- 2 c. your favorite vegetable broth
- 1-2 sprigs fresh rosemary
- 2 bay leaves
- 2 tbsp. vegan butter like Earth Balance
Remove all the green stuff from a head of cauliflower and cut some of the stem off so that your veg sits flat. Careful not to cut int the florets, causing them to fall apart!
Place your cauliflower stem side down in a large pot that you can cover with a lid. Add in 2 cups of your favorite vegetable broth. To this, add in 2 whole bay leaves and your fresh rosemary. Cover and bring to a boil.
Reduce your heat to a medium-high simmer and cook for about 10 minutes. You cauliflower should still be firm, but starting to cook. Yum.
Transfer your roast and the broth into a baking dish at least 3 inches deep. To your broth, add in your vegan butter. Spoon the buttery broth over your roast.
Place your dish, uncovered, in your preheated oven for about 15-20 minutes. I recommend spooning your broth over the cauliflower about 2-3 times during the whole cook time.
If you want more crispness on the outside, turn on the broiler during the last 3-4 minutes (or so).
Remove from oven carefully. Serve immediately and wow everyone at the table!
The broth can and should be reserved for ANYTHING. Use as a base for a quick lunch soup, make a gravy, or marinade out of it. Anything at all. Don't let that goodness go to waste!