Shanghai-based foodie and restaurateur Lindsey Fine (aka Veggie Mama) has been creating all sorts of delicious vegan recipes since moving to China eight years ago. You can read all about the perks of eating a plant-based diet via her blog Veggie Mama and sample recipes on this series, Cooking with Veggie Mama. In this edition, Lindsey shares her recipe for Red Wine Balsamic Cauliflower Roast.
'Tis the season for roasting, baking and feasting. During the holidays, there is nothing better than spending time surrounded by good food, good friends, and of course, good drinks.
It can be difficult to know what to make if you have a vegan or vegetarian attending your holiday gathering. Don't worry, I have got a recipe that's perfect for veggie lovers and carnivores alike. It also involves wine so it's an all-around win!
Hearty cauliflower makes for the perfect roast. The rich flavors of the marinade bake right into the cauliflower, and the aroma will permeate the whole house as it roasts.
Red Wine Balsamic Cauliflower Roast
For the Marinade:
2 tablespoons olive oil or refined coconut oil
1/4 cup mushroom broth (you can also use vegetable broth, but the flavor won't be as rich)
1/4 cup red wine (make sure it's vegan)
1/4 cup balsamic vinegar
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary or 2 teaspoon dried rosemary
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 whole cauliflower, green parts removed but leave bottom stem intact so you can place the whole cauliflower bottom down while roasting
2 medium sweet potatoes, sliced into large chunks
4 medium carrots, sliced into large chunks
2 medium white potatoes, sliced into large chunks
1/4 large onion, sliced into large chunks
2 cloves garlic, roughly chopped
1. Preheat oven to 205 degrees Celsius
2. Place a shallow baking dish filled halfway with water on the bottom rack to help the cauliflower steam a bit as it bakes.
3. Mix marinade together in a medium bowl and set aside.
4. Chop root vegetables and onion.
5. Using a pan large enough for the cauliflower, place it upside down and pour marinade into the stem of the cauliflower.
6. In another large pan, large enough for the cauliflower and the vegetables, place the cauliflower in the center, right side up. Pour the remaining marinade over the top. Spoon the mixture over any areas that aren't sauced.
5. Spread out the root vegetables, onion and garlic around the cauliflower. Drizzle with olive oil and sprinkle everything, cauliflower included, with additional salt and pepper and bits of rosemary.
6. Bake for 30 minutes, then take out and spoon the extra mixture from the bottom of the baking dish over the cauliflower. Bake an additional 10 minutes and then test to see if a knife or chopstick can easily pierce through the center of the cauliflower and root vegetables. If so, the dish is done.
Read more Cooking with Veggie Mama
[Images courtesy of Veggie Mama/Lindsey Fine]