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Prep
Difficulty
Easy
Time
Estimate
1 hour
1. Toss the garlic in the oven first to start roasting. 2. Prepare the cauliflower and start roasting asap. 3. Prepare the white beans & artichokes if needed. 4. Whip up the dijon mustard sauce and salad dressing.
5. Roast the asparagus in the final 20 minutes of the cauliflower’s bake time.
6. Toss the asparagus with the sauce and the salad with the dressing just prior to serving.
Bitter greens, sweet roasted garlic & jewels of golden raisins balance each other in this simple toss. Roasting the garlic in advance will make this dish a lot easier.
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.
A bit of sage, white beans & artichokes are tied together with garlic & olive oil. Freshly cooked white beans or artichokes work beautifully, but also keep it simple, with canned white beans and frozen artichokes. The fresh garlic & sage will liven everything up.
Asparagus is simply roasted and drizzled with a tangy dijon sauce. Serve it on top or alongside as a sauce to dip in.
