Roasted Holiday Cauliflower with Braised Kale

Roasted Holiday Cauliflower with Braised Kale? What do vegans eat for the holidays?

Well we usually have Tofurky style dinner with all the fixings and this year we are taking a different approach. I saw the basic recipe for the Roasted Cauliflower on Facebook and this gave me the inspiration for the Roasted Holiday Cauliflower and Braised Kale.

I added small potatoes (the last from our garden), portobello mushrooms to the roast cauliflower. The braised kale (also from the garden) was idea I have been tossing around and I was really pleased with the result. Luckily my kale will grow all winter long!

For Christmas I will add a lot of side dishes like homemade stuffing and cranberry sauce, salad and more veggies and of course some yummy desserts.

Come with me on a holiday adventure…..

Let’s start with the holiday roast and then go to the braised kale.

Roasted Holiday Cauliflower

For my roast, I decided to add some other veggies and make it more like a traditional holiday dinner. I added small red potatoes and mini portobello mushrooms to mine. You could certainly add some carrots and other veggies if you wanted too, your choice.

What you will need for your Roasted Holiday Cauliflower:

3 stems of Thyme
2 stems of Rosemary
3 sage leaves
4 cloves of garlic
1 head of cauliflower (organic if possible)
10 -20 small potatoes (cleaned and poked)
10-15 mini portobello mushrooms (cleaned, bottom of stem removed)
Olive oil or melted vegan butter (your choice)
Salt and pepper
Fresh rosemary and thyme. I used sage spice and would recommend fresh sage leaves if you can get them

How to make your Roasted Holiday Cauliflower:

Place the stems of thyme, rosemary, sage leaves and cloves of garlic in an oven safe backing pan
Remove any excess leaves from the cauliflower and give it a rinse and pat dry
Brush the cauliflower inside and out with olive oil or vegan butter. top and bottom. Give your other veggies and light brush too!
Baste with vegan butter or olive oil on both sides of the cauliflower, put a little oil on the potatoes and mushrooms too (lightly brush)
Place in pan with whole side up and salt and pepper to your taste
I used this beautiful oil I bought from our local infused oil store. Amazing taste! Regular olive oil or your favourite vegan butter is great too!
Place in your preheated oven and bake for 450 for one hour
Baste again ½ through the cooking process

While your cauliflower is cooking, prepare your Roasted Holiday Cauliflower Sauce

What you’ll need for the Roasted Holiday Cauliflower Sauce:

I make this sauce up while the cauliflower is roasting in the oven. I thicken it and then you can set aside and reheat just before serving. Soooooo good you’ll want more!!!!

¼ c of vegan butter
Onions, diced 1 cup
Portobello mushrooms and onions, prepped for the sauce
Mushrooms, diced 2 cups
Salt and pepper
Rosemary 1 tsp
Sage 1 t
Thyme 1 t
1 t Worcestershire sauce (vegan)
½ tsp balsamic vinegar
2 – 3 T flour
2 cups of veggie bouillon
Garlic from roasted cauliflower

How to make Roasted Holiday Cauliflower Sauce

Melt the vegan butter is a medium saucepan
Onions and mushrooms start the first layer of flavour for the sauce.
Add in the onions, sauté for one minute and then add in the mushrooms
Sauté till transparent and mushrooms starting to brown
Another layer of flavour comes from the veggie bouillon
Add salt and pepper to taste
Add in rosemary and sage, stir
Mix in 2-3 T of flour and stir well
Add in bouillon, garlic from roast and whisk to thicken sauce
Add in Worcestershire sauce and balsamic vinegar
Salt and pepper to taste

When you are ready to serve, cut the cauliflower into big pieces and spoon over the beautiful gravy. Enjoy

Braised Kale

I love kale and I love this recipe. If you want to make an oil free version, substitute some veggie broth to saute your dish instead of olive oil. Either way absolutely delicious and beautiful colour too!

What you will need for Braised Kale

1-2 T olive oil
½ medium onion, diced
2 cloves garlic, chopped
This kale came straight from the garden to our meal. Love it when that happens!
¼ tsp red pepper flakes
Salt and pepper
2 cups of fresh kale bite size pieces (ribs and stalks removed)
½ t vegan butter
1-2 T red wine vinegar
1 – 2 T maple syrup

How to make your Braised Kale

Prep all your veggies
Heat up a fry pan with olive oil till nice and hot
Saute up the onion and garlic first. Add in a few red pepper flakes to give the dish a bit of a kick
Add in onion and garlic and sauté until transparent
Add in red pepper flakes
Add a sprinkle of salt and pepper
Sauté for another minute and then add in kale pieces
Continue to sauté until kale is bright green colour
Stir in vegan butter, wine vinegar and maple syrup
Sauté till flavours blended, do not overcook the kale