This easy, one pot meal is great for a Sunday dinner. You could serve this with mashed potatoes and gravy, or just enjoy the vegetables in the broth created by slow roasting. We love having this dish when company is coming. Thick steak-like slices of the cauliflower offer up a hearty meal.
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- 4 cloves garlic, minced
- 1 tablespoon salt-free steak seasoning
- ½ small bunch of fresh thyme
- 1 sprig rosemary
- ¼ cup dried sage leaves
- 2 tablespoons Bragg Liquid Aminos
- ½ teaspoon freshly ground black pepper
- Zest and juice of 1 lemon
- 1 large cauliflower, with leaves left on
- 4 carrots, coarsely chopped
- 4 potatoes (any variety), quartered
- 3 stalks celery, chopped
- 1 onion, quartered
- 1 cup water
Preheat the oven to 350 degrees Fahrenheit.
Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base, then place in a medium casserole pan. Pour water into the bottom of the pan. Add carrots, onions, potatoes and celery around the cauliflower. Drizzle the liquid aminos and lemon juice over the vegetables and cauliflower roast. Sprinkle the entire pot with garlic, herbs and spices. Cover and roast in the oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
Slice the cauliflower into steaks and serve with the vegetables and your favorite brown gravy recipe. We like Mommie’s Mushroom Gravy from The Prevent and Reverse Heart Disease Cookbook by Ann & Jane Esselstyn.