We are still going with our Veggie-fest/ Ultimate Vegan Thanksgiving and there are a bunch of recipes left to go! I am super excited to share this particular recipe because it is so unusual and SO delicious! It also happens to be so insanely EASY! It literally takes about 5 minutes to prep and then you can just pop it in the oven while you do other stuff- so it really couldn’t be better for entertaining.

Maple Mustard Whole Roasted Cauliflower - Gluten-free and Vegan from HeatherChristo.com

Balsamic Maple Mustard Whole Roasted Cauliflower is actually a dish that Pete makes for us quite often. Well, he actually likes to add feta cheese and honey to it, but he always makes me a cheese-free version, and I am a really big fan. I tweaked a few things and here you are- a wonderful dish! Maybe you want to give this recipe a whirl this weekend and see what you think or save it for any easy weeknight dinner. It makes a very filling Veggie entrée or is an awesome side with Salmon or chicken!

Maple Mustard Whole Roasted Cauliflower - Gluten-free and Vegan from HeatherChristo.com

Balsamic Maple Mustard Whole Roasted Cauliflower
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 large whole cauliflower
  • Glaze:
  • 2 cloves minced garlic
  • 3 tablespoons Dijon mustard
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • Kosher salt
  • ½ cup white wine
  • 1 tablespoon of minced parsley
  • 2 tablespoons pomegranate seeds
Instructions
  1. Preheat the oven to 400 degrees.
  2. In a small bowl, whisk together the garlic, mustard, vinegar, oil and maple syrup. Season to taste with kosher salt.
  3. Place the cauliflower head in a baking dish and brush the cauliflower with the sauce until there is an even and as thick as possible a layer over the entire cauliflower. Sprinkle the cauliflower with salt and then roast the cauliflower for 50 minutes. In the last 10 minutes, I add the wine to the dish so that it turns the browned bits in the pan into a sauce.
  4. When the cauliflower is finished, gently move to a serving dish. Brush with the wine sauce if desired and sprinkle the cauliflower with some minced parsley and a sprinkle of pomegranate seeds.
  5. Serve whole, and you can slice into wedges or chunks when serving.

 

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We are still going with our Veggie-fest/ Ultimate Vegan Thanksgiving and there are a bunch of recipes left to go! I am super excited to share this particular recipe because it is so unusual and SO delicious! It also happens to be so insanely EASY! It literally takes about 5 minutes to prep and then you can just pop it in the oven while you do other stuff- so it really couldn’t be better for entertaining.

Maple Mustard Whole Roasted Cauliflower - Gluten-free and Vegan from HeatherChristo.com

Balsamic Maple Mustard Whole Roasted Cauliflower is actually a dish that Pete makes for us quite often. Well, he actually likes to add feta cheese and honey to it, but he always makes me a cheese-free version, and I am a really big fan. I tweaked a few things and here you are- a wonderful dish! Maybe you want to give this recipe a whirl this weekend and see what you think or save it for any easy weeknight dinner. It makes a very filling Veggie entrée or is an awesome side with Salmon or chicken!

Maple Mustard Whole Roasted Cauliflower - Gluten-free and Vegan from HeatherChristo.com

Balsamic Maple Mustard Whole Roasted Cauliflower
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 large whole cauliflower
  • Glaze:
  • 2 cloves minced garlic
  • 3 tablespoons Dijon mustard
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • Kosher salt
  • ½ cup white wine
  • 1 tablespoon of minced parsley
  • 2 tablespoons pomegranate seeds
Instructions
  1. Preheat the oven to 400 degrees.
  2. In a small bowl, whisk together the garlic, mustard, vinegar, oil and maple syrup. Season to taste with kosher salt.
  3. Place the cauliflower head in a baking dish and brush the cauliflower with the sauce until there is an even and as thick as possible a layer over the entire cauliflower. Sprinkle the cauliflower with salt and then roast the cauliflower for 50 minutes. In the last 10 minutes, I add the wine to the dish so that it turns the browned bits in the pan into a sauce.
  4. When the cauliflower is finished, gently move to a serving dish. Brush with the wine sauce if desired and sprinkle the cauliflower with some minced parsley and a sprinkle of pomegranate seeds.
  5. Serve whole, and you can slice into wedges or chunks when serving.