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Whole Roasted Cauliflower Recipe
How to Make Whole Roasted Cauliflower
Method
Place stock, soy sauce, maple syrup, herbs and seasoning into a medium-sized saucepan and whisk to combine. Simmer on medium-low heat for 5 minutes. Add cornflour to water and stir to combine. Add the mixture to the gravy and simmer until the gravy is thickened. Preheat the oven to 220°C (or 200°C fan forced). Place carrots, potatoes and onions in the bottom of a baking dish. Place cauliflower upside down on top of veggies and pour ½ cup gravy into the the cauliflower. Turn the cauliflower right side up and pour gravy over the top of all veggies in the dish. Reserve at least ⅓ cup gravy to brush on halfway through cooking. Cover the dish tightly with aluminium foil and bake for 40 minutes. Remove foil and pour over remaining gravy. Bake uncovered for an additional 30 minutes. Remove from oven, slice into wedges, garnish with fresh parsely, salt, pepper and serve hot.
