Garlic Roasted Baby Cauliflower🌱

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Garlic Roasted Baby Cauliflower🌱
Quick and easy comfort food at its finest!

Follow @plantiful.palate for more recipes🗒️

Recipe
Ingredients:
- 4 whole baby cauliflowers, leaves trimmed
- 4 large potatoes, peeled and quartered
- 3 tbsp vegan butter, melted
- 2 cloves garlic, crushed
- Salt and pepper, to taste
- 2 tbsp olive oil
- For the Mushroom Gravy:
- 200g button mushrooms, sliced
- 2 tbsp vegan butter
- 1 small onion, finely chopped
- 2 tbsp plain flour
- 500ml vegetable stock
- 1 tsp soy sauce
- 1 tsp fresh thyme leaves
- Salt and pepper, to taste
- Fresh chives, chopped, for garnish
- Paprika, for garnish

Method:
1. Preheat your oven to 200°C (fan-assisted).
2. Blanch the baby cauliflowers in boiling water for 3 minutes, then plunge into ice-cold water to stop the cooking process.
3. Pat the baby cauliflowers dry and place them in a roasting tin. Mix the melted vegan butter with crushed garlic, salt, and pepper. Brush this mixture over the cauliflowers.
4. Roast for 25-30 minutes or until the cauliflowers are tender and golden.
5. Meanwhile, boil the potatoes until soft, drain, and mash with olive oil until smooth. Season with salt and pepper to taste.
6. For the gravy, melt vegan butter in a saucepan, add the onion and cook until translucent. Stir in the mushrooms and cook until they release their juices. Sprinkle in the flour and cook for a minute.
7. Gradually whisk in the vegetable stock until you get a smooth sauce. Bring to a simmer, add soy sauce, thyme, and season with salt and pepper. Cook until the gravy thickens.
8. To serve, spoon a generous amount of vegan mash onto each plate. Place a roasted baby cauliflower on top. Pour the mushroom gravy over the cauliflowers, then garnish with chopped chives and a sprinkle of paprika.

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