Whole Roasted Cauliflower with Lemon Butter Sauce
Whole roasted cauliflower with butter sauce infused with fresh lemon is baked in the oven with baby potatoes and carrots for a wholesome and impressive dish!
Servings: 4 servings
Ingredients
- 1 whole cauliflower
- 1/2 cup dairy free butter
- 4-5 tablespoon lemon juice
- 2 garlic cloves minced
- 1 tablespoon fresh thyme leaves
- 3/4 cup vegetable stock divided
- 16-20 16-20 baby potatoes, halved (rutabaga makes an amazing substitute! Use 1 - 2 cups diced)
- 2 carrots peeled and cut into strips
- lemon juice and fresh thyme optional
Instructions
- Preheat oven to 425 degrees.
- Prepare large roasting pan or cast iron skillet.
- Wash cauliflower, flip upside down. Cut stem out, but be careful not to go too deep – you need your cauliflower intact. Remove outer leaves. Put cauliflower into prepared pan upside down.
- Melt butter with lemon, garlic and thyme in small saucepan on stovetop. Infuse mixture for 3 minutes.
- Pour half of the lemon butter mixture into upside down cauliflower. Flip right side up and brush cauliflower with rest of the lemon butter mixture.
- Place potatoes and carrots around cauliflower.
- Pour 1/2 cup vegetable stock over everything.
- Cover with foil and roast in oven for 35 minutes.
- Remove foil and baste with additional 1/4 cup vegetable stock.
- Roast uncovered for another 25-30 minutes until all vegetables are tender.
- Garnish with additional lemon juice or fresh thyme.
- Serve with our Romesco sauce!
Notes
- I used Earth Balance butter.
- Fresh or condensed lemon juice may be used - but fresh will bring out the best taste, 4 Tblsp is roughly 1 whole lemon.
- I love Better than Bouillon Vegetable base and you might not use the whole 1/4 cup leftover to baste it. Use your judgement. I usually only use 2 - 3 Tblsp for basting as I like my vegetables caramelized.
- Rutabaga is a delicious substitute for baby potatoes.
- Other vegetables that could be included are sliced sweet onion and sliced portobello mushrooms.