Tag: savory

Now and then I actually think ahead and test drive a recipe idea before the special event I want to prepare it for. This is one of those times It’s like pot roast – but better!

I give you, roasted vegetables and basted whole head of cauliflower with plant based meatballs (totally optional). This recipe recalled the rich savory flavors of my Mom’s pot roast swimming in carrots, onions and potatoes.

As the weather cools and fall brings its crisp air, this meal feels just right. Today, I’m sharing a simple, hearty recipe that is perfect for a family dinner, whether you’re cooking for vegans, plant-based eaters, or anyone who loves a flavorful meal.

This dish revolves around a beautiful roasted whole head of cauliflower, nestled in a sea of delicious vegetables, all cooked together in a Dutch oven. Paired with creamy mashed potatoes (or, if you prefer, cubed potatoes cooked right along with the veggies!), this meal is satisfying and packed with flavor. I also threw in some homemade Beyond Meatballs for a bit of extra protein, but honestly, it’s just as good without them.

Let’s get cooking!

Ingredients

For the veggies and cauliflower:

• 1 medium onion, diced
• 3 cloves garlic, minced
• 2-3 cups green beans, trimmed and cut in half
• 2-3 large carrots, chopped
• 1 whole head of cauliflower, leaves removed and core taken out
• 4-5 cups vegetable broth (enough to almost cover the veggies in the pot)
• 1 tablespoon balsamic vinegar
• 1 tablespoon soy sauce
• 2-3 bay leaves
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Olive oil for sautéing

For the mashed potatoes:

• 6-8 medium Yukon gold potatoes, washed, skins on
• 1/4 cup vegetable broth
• 2 tablespoons Earth Balance (or any vegan butter)
• 1/4 cup soy milk (or any plant-based milk)
• Salt to taste

For the Beyond Meatballs (optional):

• 1 package Beyond Burger patties or ground “beef”
• 1 teaspoon dried oregano
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil

Instructions

Step 1: Preheat and Sauté

Preheat your oven to 400°F (200°C). In a large Dutch oven, heat a drizzle of olive oil over medium heat. Sauté the diced onion until it’s soft and golden, about 3-4 minutes. Then, add the garlic and cook for another minute.

Step 2: Add the Veggies and Cauliflower

Next, stir in the green beans and carrots, making sure they’re coated in that delicious onion-garlic mix. Once they’re in the pot, make a little space in the center for the whole head of cauliflower. Place the cauliflower in the Dutch oven, flat side down.

Step 3: Pour in the Broth and Season

Pour in enough veggie broth to almost cover the vegetables at the bottom of the pot. Add the balsamic vinegar, soy sauce, bay leaves, sage, thyme, and a sprinkle of salt and pepper. Place the lid on the Dutch oven and pop it in the oven for 45 minutes (or until tender). Be sure to baste the cauliflower with the broth every 15 minutes or so for extra flavor. I like to take the lid off the dutch oven for the last 10 minutes and left the cauliflower brown a bit.

Pro Tip: If you don’t feel like making mashed potatoes on the side, you can cube some potatoes and throw them in with the carrots and green beans. They’ll cook up tender and flavorful in the broth!

Step 4: Make the Mashed Potatoes (or Not)

While the veggies and cauliflower are roasting, boil your Yukon gold potatoes until they’re fork-tender. Drain and mash them with veggie broth, Earth Balance, soy milk, and a little salt. Want a chunkier texture? Feel free to leave the skins on!

Step 5: Beyond Meatballs (Optional)

For the meatballs, mix Beyond Burger patties or ground “beef” with diced onion, minced garlic, oregano, and olive oil. Roll the mixture into small meatballs, place them in a small baking dish, and bake for 15-20 minutes until browned.

Step 6: Assemble and Serve

Once the cauliflower is golden and tender, remove it from the oven. Serve up a slice of cauliflower with the green beans and carrots (and potatoes if you added them). Ladle the savory broth over the veggies and mashed potatoes. If you made the Beyond Meatballs, add those to the plate and pour the drippings into the broth for extra flavor.

And there you have it—a hearty, comforting meal that’s sure to satisfy. Whether you’re serving up a big slice of cauliflower on top of creamy mashed potatoes or tucking into a bowl of veggies with a side of Beyond Meatballs, this dish is versatile, family-friendly, and full of cozy fall flavors.

Variations and Tips

• No time for mashed potatoes? No worries! Adding cubed potatoes to the veggie mix will save you time and give you that same hearty satisfaction.
• Meatballs or no meatballs? Totally your call. I’ve made this both ways, and it’s just as good without the added protein. The star of the show is really the whole roasted cauliflower and those delicious, balsamic-infused veggies.
• Looking for more flavor? Try adding a splash of white wine to the broth before roasting. It adds a nice depth to the overall dish.