A perfect plant-based feast that is great for festive occasions and family gatherings. Full of flavor and deliciously scrumptious!

Whole Roasted Cauliflower With Vegan Mushroom Croquettes [Vegan, Gluten-Free, Grain-Free]







For the Whole Roasted Cauliflower:

  • 1 whole cauliflower - cleaned in salt water and rinsed
  • 2 tablespoons whole coriander seeds - crushed in a mortar and pestle
  • 1 teaspoon flaked sea salt
  • 2 tablespoons cold pressed organic olive oil

For the Mushroom Croquettes:

  • 2 large onions - peeled and finely sliced
  • 3 whole garlic cloves - peeled and finely diced
  • 1 tablespoons cold pressed organic olive oil
  • 1 teaspoons flaked sea salt
  • 1 cup walnuts
  • 2 cups of brown mushrooms
  • 2 teaspoons flaked sea salt
  • 1 tablespoon nutritional yeast
  • 2/3 cup almond meal
  • 1/2 tablespoon psyllium husk to bind the ingredients together


For the Whole Roasted Cauliflower:

  1. Pre-heat the oven to 400°F.
  2. Remove the leaves from the based of the cauliflower - being careful to keep it whole.
  3. Boil the kettle, and submerge the whole cauliflower in the boiling water with 1 teaspoon of salt. This will kill any microorganisms that hide in the cauli-crevices. Leave for a few minutes, then rinse under cold water.
  4. Steam the whole cauliflower for 5 minutes.
  5. Crush the whole coriander seeds in a mortal and pestle, releasing the beautiful fragrant aroma's. Add the crushed seeds to a small bowl, along with the olive oil and salt.
  6. Once the cauliflower has steamed, remove from heat and drain. Place the steamed cauliflower back into the cast iron pot, and baste in the coriander/oil basting.
  7. Bake in the pot with the lid on for 20 mins on 400°F. Drizzle over a bit more olive oil if need be, and remove the lid and bake for a further 10 minutess, creating a beautiful golden brown surface. 
  8. Remove from oven, but keep in the pot with the lid off. Keep the oven on for the croquettes at 350°F.

For the Mushroom Croquettes:

  1. Heat the olive oil (or peanut oil) in a pan on a medium heat. Sauté the finely diced onions for about 5 mins on a medium heat. Basically you want to sweat them first - to release their sweetness. Once they've sweated, increase the heat so that the start to slightly brown on the bottom.
  2. Once the onions begin to brown, add 1 teaspoon of salt and the finely chopped garlic and sauté for a further 5-8 minutes until beautifully golden brown. Remove from the pan and place into a mixing bowl. Keep the pan for the mushrooms. 
  3. Next you'll want to finely chop up all the mushrooms. Add another teaspoon of olive oil to the pan you used to sauté the onions. On a medium heat, sauté the mushrooms until soft - about 3-5 minutes. They should cook down and produce a bit of moisture/water to the pan. This is great as this liquid will help bind all the ingredients.
  4. When cooked down, remove from the heat and add to the onions in a mixing bowl.
  5. In a blender, add the walnuts, 2 teaspoon salt, nutritional yeast, psyllium husk and almond meal and blend until fine.
  6. Add the dry ingredients to the mushrooms and onion and mix well until all combined. You can, at this stage, use a blender to combine the ingredient. (if you're wanting a finer consistency)
  7. Use your hands to squeeze the mixture and then shape into croquette shapes, and place them on a lined baking tray.
  8. Bake in the oven at 350°F for 15-20 minutes until golden brown. This mixture makes about 14 croquettes. (depending on each individual size)
  9. Serve on a plate of greens, fresh baby tomatoes and creamy avocado.

Nutritional Information

Per Serving: Calories: 150 | Carbs: 13g | Fat: 10g | Protein: 6g | Sodium: 133mg | Sugar:5 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.