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Prep
Difficulty
Easy
Time
Estimate
1 hour
Prepare the cauliflower and start roasting whole on the top rack. Prepare the onions, squash and apples, toss and place in a baking dish on the bottom rack. Toss periodically. Prepare the brussels sprouts. Caramelize the lemon and pistachio nuts. Keep warm when done. When there is about 20 minutes left in baking the roasted vegetables, start to saute the brussels sprouts. Finish with lemon, salt and pepper. Top with the lemon pistachios. Serve the Cauliflower Roast whole, slice into pieces for every guest with a pile of the remaining vegetables and a sprinkle of the nuts.
During the Holidays all kinds of roasts appear on the table. Rarely are any of them vegan. Until now! You can even slice the whole cauliflower and it will fall apart into melty goodness.
Baking time will vary depending on the size of your cauliflower head. Plan to add more of the other ingredients if your cauliflower is larger than two pounds.
Roasting causes a light caramelization in thin slices of acorn squash which are topped with a layer of golden onions & apples. This recipe uses the skin of the acorn squash, which becomes chewy and barely tender when roasted for an extended period of time.
Add flavor to a roast or a soup or whatever needs a tangy-sweet-nutty topping.
Pan-seared baby ‘cabbages’ lose their slightly bitter bite with a touch of butter or olive oil and a splash of lemon juice.
