Cauliflower Pot Roast
4 cloves garlic, minced
1 tablespoon salt-free steak seasoning
½ small bunch of fresh thyme
1 sprig rosemary
¼ cup fresh sage leaves or 1 tablespoon dried sage
2 tablespoons Bragg Liquid Aminos
½ teaspoon freshly ground black pepper
zest and juice of 1 lemon
1 large cauliflower, with leaves left on
4 carrots, coarsely chopped
4 potatoes (any variety), quartered
3 stalks celery, chopped
1 onion, quartered
1 cup water or PLANTSTRONG Sweet Corn Broth
Preheat the oven to 375 degrees Fahrenheit.
Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base, then place in a covered cast iron roasting pan. Pour water into the bottom of the pan. Add carrots, onions, potatoes and celery around the cauliflower. Drizzle the liquid aminos and lemon juice over the vegetables and cauliflower roast. Sprinkle the entire pan with garlic, herbs and spices. Cover and roast in the oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
Slice the cauliflower into steaks and serve with the vegetables and your favorite brown gravy recipe. We like Mommie’s Mushroom Gravy from The Prevent and Reverse Heart Disease Cookbook by Ann & Jane Esselstyn.