Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Whole Roasted Cauliflower With Mint Parsley Pepita Sauce [Vegan, Gluten-Free]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

The secret about cauliflower is definitely out these days, as people have turned it into pizza crusts, rice, breadsticks and even desserts, but sometimes, the simplest preparations are the best. Here, I simply take the whole cauliflower, gently rub it with garlic and drizzle it with oil, and cook it fully intact. The inside steams to a perfectly yielding texture while the outside develops a crisp, caramelized finish. The sauce, made from a quick blend of mint, parsley and pepitas (or pumpkin seeds), is incredibly fresh and crisp, a burst of nature’s bounty on your tongue.

Whole Roasted Cauliflower With Mint Parsley Pepita Sauce [Vegan, Gluten-Free]

Ingredients

For the Cauliflower:

  • 1 head cauliflower (you can use purple, orange or white – the flavor is roughly the same)
  • 1 clove garlic
  • 5 sprigs of fresh thyme, stems removed
  • 4 tablespoons high heat oil (I used avocado, but ghee and coconut would both work well)
  • Sea salt

For the Parsley-Mint Pepita Sauce:

  • 1 packed cup fresh parsley, woody stems (about bottom 1-inch) removed
  • 1 packed cup fresh mint, stems removed (you want to remove the full stems, as mint stems are very bitter)
  • 3/4 cup pepitas
  • 1/2 cup olive oil
  • 1 teaspoon white wine vinegar
  • 1 teaspoon tamari
  • 4 cloves raw garlic, peeled with ends chopped off
  • 1/2 teaspoon sea salt
  • 3 teaspoons agave nectar

Preparation

  1. Preheat oven to 425°F. Wash your cauliflower, pull off any excess leaves and trim the bottom so it sits flat in a large, oven-safe pan or pot (ideally, you’ll use a deep pot with room to cover with a lid, but you can also use a shallower pan and make a loose foil hat). Peel garlic clove and cut in half, then rub garlic all over cauliflower surface. Drizzle with high heat oil, rubbing it around so that it’s evenly coated, then sprinkle with salt and thyme. Cover either with lid or by forming a loose foil hat (you don’t want the foil to touch the cauliflower) and bake for 30 minutes, then uncover and cook for 30 more minutes. Remove from oven and let cool slightly.
  2. Meanwhile, make the sauce by putting all ingredients in a food processor or blender and pulsing until mostly smooth, with a rough texture. Add more olive oil, a tablespoon at a time, if it’s not blending into a unified consistency.
  3. To serve, drizzle or spoon sauce onto cauliflower, and slice into 2-inch thick slices.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Liz Moody is the woman behind the popular healthy recipe and lifestyle blog, Sprouted Routes where she posts daily recipes, health tips, and healthy travel guides. Recently named one of the best healthy Instagram accounts to follow by Glamour, she’s also been featured by Yahoo, Women’s Health, Cooking Light, Redbook and many others.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Latkes With Fennel and Avocado Tartare [Vegan]

Latkes With Fennel and Avocado Tartare

Seitan Pot Roast [Vegan]

Not Your Mama's Seitan Pot Roast [Vegan]

Red Wine Poached Pears [Vegan, Grain-Free]

Vegan Grain-Free Red Wine Poached Pears

3-Ingredient Coconut Brandy Cream [Vegan, Gluten-Free]


Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

9 comments on “Whole Roasted Cauliflower With Mint Parsley Pepita Sauce [Vegan, Gluten-Free]”

Click to add comment
Kathi Thomas
2 Years Ago

:D I looooooove cauli :) I will let you make this for me :D


Reply
Vicki Dick
2 Years Ago

Kathi Josie


Reply
Caroline Baertsch
2 Years Ago

hmmm I am not so sure about this recipe....


Reply
Susan Rader
2 Years Ago

Carmen Torres Westby♥️


Reply
Gabriella Sodano
2 Years Ago

Alx Ambivalence this magazine!


Reply
Alx Ambivalence
06 Nov 2015

Ok I'll try get my hands on a copy :)

Yvonne Blair
2 Years Ago

Loving the sound of this sauce. Drool! Parsley Mint Pepita Sauce: 1 packed cup fresh parsley, woody stems (about bottom 1-inch) removed 1 packed cup fresh mint, stems removed (you want to remove the full stems, as mint stems are very bitter) 3/4 cup pepitas 1/2 cup olive oil 1 teaspoon white wine vinegar 1 teaspoon tamari 4 cloves raw garlic, peeled with ends chopped off 1/2 teaspoon sea salt 3 teaspoons agave or rice malt syrup


Reply
Kathi Thomas
06 Nov 2015

ooooh, I have mint and parsley growing, I have the oil, white wine vinegar, tamari, garlic, sea salt. Just need pepitas, although I could try making my own with all the pumpkin seeds I collected from our squillion pumpkins, and I need rice malt syrup. :)

Betty Blanca
2 Years Ago

Jennifer Angell, here is that purple cauliflower you had!!!


Reply


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX