Source: Karissa's Kitchen | Serves: 4 | Time: 2 hr
Changes: replaced soy sauce with coconut aminos; skipped maple syrup; and replaced cornstarch with tapioca starch.
Ingredients
Gravy
3 cups vegetable stock (homemade to reduce sodium)
1/3 cup coconut aminos
3 tsp vegan Worcestershire sauce
2 tsp garlic powder
2 tsp onion powder
1 tsp parsley
3/4 tsp thyme
3/4 tsp sage
1 tsp smoked paprika
1/4 tsp pepper
5 tbsp tapioca starch
1/2 cup water
The Roast
1 whole cauliflower, leaves and outer stalk trimmed off
4 large #carrots, chopped
4 medium #potatoes, peeled and cubed
1/2 cup vegetable stock (homemade to reduce sodium)
Instructions
Gravy
In a medium-sized pot, whisk together all of the gravy ingredients except for the starch & water.
Bring to a boil and then turn down to a simmer on medium-low heat for 5 minutes. (This will allow all the flavors to marry.) Remove from the heat.
In a separate bowl, whisk together the cornstarch and water to make a cornstarch slurry.
Once the pot is no longer simmering, slowly whisk the cornstarch slurry into the gravy a little at a time. Going slow will ensure that no clumps form.
The gravy will begin to thicken as soon as the cornstarch is whisked in. Put the pot back on the stove and return to a simmer for an additional 3 minutes.
The Roast
Preheat oven to 450°F.
Arrange the potatoes and carrots in a roasting dish with the cauliflower in the center. Be careful not to overcrowd the dish.
Place the cauliflower upside-down and pour 1/3 cup of the gravy into it. Give it a good shake to distribute the gravy.
Place cauliflower right-side up and brush more gravy on the top to cover it (about 1/3 to 1/2 cup).
Add 1/2 cup of vegetable stock to the bottom of the dish.
Pour about a 1/3 cup of gravy over top of the potatoes and carrots.
Cover the dish tightly with a lid or aluminum foil and bake for 40 minutes, brushing the cauliflower with more gravy halfway through.
Uncover the cauliflower roast and brush more gravy on. Bake for another 30 minutes (uncovered), brushing with more gravy halfway again.
Remove from the oven and serve while hot.
Journal
Food & Drink
6 glasses of water
2 cups of coffee
2 diet sodas
Peanut butter banana toast with Thai basil and sriracha
Amy's tofu dumplings
1 apple
6 green olives
Tonight's recipe
Exercise
15 minutes strength training
3.2 mile walk
10K+ total steps