Thanksgiving Series: Roasted Cauliflower with Potatoes & Carrots

November 26, 2019

This is a beautiful and delicious entree to serve and simple make to this Thanksgiving for your guests. The cauliflower is so tender and perfectly cooked with seasoned baby potatoes, carrots and mushrooms.  It pairs really well with apple stuffing and gravy. Take a look:

1 large head cauliflower, leaves trimmed
2 cups baby potatoes, cut in half
2 large carrots, peeled and cut into slices
1 cup mushrooms, chopped
2 tablespoons olive oil
2 tablespoons vegan butter
1 tablespoon lemon juice
1 tablespoon tarragon
Salt, black pepper and onion powder

Pre heat oven to 400F degrees. In a large bowl, combine baby potatoes, carrots and mushrooms. Drizzle olive oil and season with salt, black pepper and onion powder. Toss really well. In a baking dish, add the cauliflower in the middle and add the seasoned veggies around the cauliflower. In a small dish, melt the butter in the microwave. Add the lemon juice and tarragon. Pour the melted butter over the cauliflower. Cover the dish with aluminum foil and bake it for about 45 minutes or until the cauliflower is tender. Serve and enjoy!

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