Flavorful marinated roasted cauliflower with carrots, potatoes and mushrooms. This recipe is super easy and full of hearty flavors. Perfect for a stress free holiday!
2020 has left many of us feeling super stressed and overwhelmed. So this holiday season it's super important to make things as simple and easy as possible, especially when it comes to the food. Many of us are opting for super small dinners and super easy recipes. This recipe is perfect because it's super easy and delicious. All I did was make a simple chipotle cinnamon marinade, brushed it on the cauliflower and roasted it with vegetables. It came out super tender and the flavor was smacking! I love using a cast iron skillet for this recipe but you can use any deep baking dish you have on hand.
About the Chipotle Cinnamon Rub
I'm super lucky to live in walking distance to an amazing local Specialty Spice shop called Christina's. My sister Tia and I wander in there often and find the most amazing spices, beans, rice etc. A while back I picked up some Chipotle Cinnamon Spice Rub and I really fell in love with it. You can find it at most grocery stores in the spice aisle. You can also make it yourself at home. Just mix together the spices together in a small bowl and use as needed.
Here's what you'll need to make your own Chipotle Cinnamon Rub
2 tablespoons brown sugar
2 tablespoons ground dried chipotle pepper
1 tablespoon paprika
1 tablespoon dry mustard powder
1 tablespoon ground cumin
1 tablespoon salt
Just mix everything together in a small bowl and use as needed. Store it in an airtight container.
Some Cooking & Prep Tips
Size Matters - The size of your cauliflower may make a difference in your cooking time. If it is a larger cauliflower you may need to cook it longer than 45 minutes to get it as tender as you want.
Use baby potatoes if you can - I had some baby potatoes on hand and I was able to roast them whole but if you use different potatoes be sure to slice them into smaller pieces so that they'll cook fast and become tender.
Prep this in advance - You can prep this entire dish, cover it with foil and keep it in your fridge a day ahead.
Cook Time 90 minutes
Serves About 4 People
1 large cauliflower
2 lbs. of of baby potatoes
4-6 carrots peeled and chopped in half
2 handfuls of mushrooms sliced in half or left whole
4 tbs of Chipotle Cinnamon Rub
4 tbs of extra virgin olive oil plus more for drizzling
2 tsp of soy sauce
4 tsp of vegan Worcestershire sauce - I use the Whole Foods 365 sauce. It happens to be vegan and super delicious.
2 tbs of fennel seeds roughly chopped
The leaves of 2 thyme sprigs
4 tbs of water or veggie broth if you have it
salt and pepper to taste
Preheat oven to 375*
First prep the cauliflower by removing the green leaves and trimming the bottom stalk so that the cauliflower will sit flat in your pan. Do not remove it entirely or the cauliflower will fall apart.
Now take a knife and gently pierce the cauliflower in 4 about 4 places about 2-3 inches deep so that the marinade can steep down in to it. Do not go all the way through the cauliflower. You don't want to risk breaking the cauliflower apart.
Place the cauliflower in your baking dish and place the remaining veggies around it.
Now mix together the marinade in a small bowl and spoon some over the areas that you pierced and allow the marinade to make it's way through the cauliflower.
Now brush the cauliflower and vegetables with a generous amount of marinade. I like to actually pour a little on the veggies to make sure things get nice and saucy. Save the remaining marinade for basting the cauliflower and veggies as they cook.
Now cover the pan with foil and let it sit for about 20 minutes.
After 20 minutes place the foiled covered dish into the oven and cook for about 40 minutes.
Then remove the foil, brush the cauliflower and veggies with additional marinade and let it cook uncovered for an additional 15 minutes or until your desired tenderness is achieved,
Note that my cauliflower was on the medium size. If it was larger I would have cooked it with foil for 50-60 minutes.
Use a knife to pierce the cauliflower so that the marinade drips down into all the tight little nooks.
Now just generously brush the cauliflower with the marinade. Be sure to focus on on the areas that you sliced. side note look at my babies little fingers. lol
After roasting it should be brown and tender. You can brush the veggies and cauliflower with even more marinade.
Think you'll try this recipe? If you do, leave a comment below or snap a pic and tag me at @bevegan__ on Instagram or on Facebook and let me know what you think. Liking posts, leaving comments and sharing my content is super helpful and I always appreciate the support. Plus I really love seeing your recipe recreations.