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Pan Roasted Whole Cauliflower

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3 Cups Vegetable Stock
1/3 Cup Low Sodium Soy Sauce
1 1/2 Tbsp Maple Syrup
3 Tsp Worcestershire Sauce
2 Tsp Garlic Powder
2 Tsp Onion Powder
1 Tsp Parsley
3/4 Tsp Thyme
3/4 Tsp Sage
1 Tsp Paprika
1/2 Tsp Black Pepper
6 Tbsp Cornstarch
1/2 Cup Water
1 Head of Cauliflower, leaves removed
2 Cups Baby Carrots, sliced in half lengthwise
2 Large Potatoes, peeled and cubed
1/2 Cup Vegetable Stock


  1. Preheat the oven to 450 degrees F.
  2. In a medium sized saucepan, add the vegetable stock, soy sauce, maple syrup, Worcestershire, garlic powder, onion powder, parsley, thyme, sage, paprika, and black pepper. Whisk together and bring to a boil. Once boiling, reduce the heat and simmer for 5 minutes.
  3. In a small bowl, whisk together the water and cornstarch. Slowly pour the mixture into the saucepan and whisk to combine. Let the mixture simmer and thicken for a about 3 minutes. Remove from the heat.
  4. Place the cauliflower in the center of a roasting pan. Arrange the potatoes and carrots around the cauliflower.
  5. Turn the cauliflower upside down. Pour about ½ cup of the gravy mixture into the cauliflower. Slowly turn the cauliflower to distribute the gravy inside. Place the cauliflower right-side up and brush more gravy over the top.
  6. Add ½ cup of the vegetable stock to the bottom of the dish to help steam the potatoes and carrots.
  7. Add ½ cup of the gravy mixture over the top of the potatoes and carrots.
  8. Tightly cover the roasting pan with aluminum foil. Bake for 30 minutes, brushing the cauliflower with gravy after 15 minutes.
  9. Uncover the cauliflower and bake for an additional 30 minutes, brushing the cauliflower with gravy after 15 minutes.
  10. Remove from the oven and serve warm. It’s easiest to slice the cauliflower like you would slice a cake and serve wedges with the potatoes and carrots on the side.
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