Recipes Nugget Markets Signature Recipes
Vegan Cauliflower Roast
- Prep time
- 30 minutes PT30M
- Cook time
- 40–50 minutes PT50M
- Yield
- 3–4 servings
- Difficulty
Looking for a plant-based entrée everyone will love? This flavor-packed cauliflower roast just might steal the show with its savory blend of seasonings and the sweet, spicy and umami balance of Fly by Jing Zhong Sauce.
Ingredients
- 1 head cauliflower
- 1 tablespoon sesame oil
- 4 tablespoons vegetable oil
- 2 cloves garlic, chopped
- 2 tablespoons sesame seeds
- ½ teaspoon turmeric
- 1 teaspoon fennel seeds, crushed
- ½ teaspoon kosher salt
- ½ cup Fly by Jing Zhong Sauce
Preparation
Heat oven to 350°F.
Remove outer leaves from the cauliflower, leaving the head intact. Combine sesame oil, vegetable oil, garlic, sesame seeds, turmeric, fennel seeds and salt to form a paste. Rub the paste evenly over the surface of the cauliflower head, pressing into all the nooks and crannies.
Place the cauliflower on a lined baking sheet and roast for 40 minutes. Baste liberally with Zhong Sauce and return to the oven to glaze for about 10 minutes, until just tender.
To serve, slice cauliflower roast into slabs or cut into florets.