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3 tbsp of extra virgin olive oil
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3 tbsp of Earth Balance soy butter
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3 sprigs of fresh thyme (finely chopped)
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2 sprigs of fresh rosemary (finely chopped)
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2 sprigs of fresh dill (finely chopped)
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3 cloves of garlic (minced)
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salt
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pepper
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1/2 tsp garlic salt
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1/2 tsp onion powder
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1 cauliflower (whole)
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1/2 cup of vegetable broth
Serves: 2
Prep Time: 5min
Cook Time: 15min
VEGAN
Preheat oven to 400°F. Prepare a baking dish with a rack.
Wash cauliflower and cut out the core. Pat dry with paper towel thoroughly. Allow to dry and drain out on a plate over the stove since the inside is hard to dry.
In a small bowl add oil and soy butter. Mix to combine before adding thyme, rosemary, dill, garlic, salt, pepper, garlic salt, and onion powder.
Place cauliflower on to the rack upside down and drizzle 1/4 of the herb oil mixture inside over the stalks. Allow to sit and seep into the cauliflower for about 5 minutes, before flipping and pouring the rest of the mixture over the outside evenly.
Pour stock into the base of the baking dish, before covering tightly with foil and baking for 30 minutes.
When 30 minutes are up, remove foil and return to the oven for another 60 minutes or until dark in colour and dry. Serve right away with Trumpet Mushroom Gravy.
