I was craving a proper ‘Sunday roast’, a huge deal for a Brit abroad. But I had missed the boat on the Sunday, instead I made this tasty dish on Monday. A perfect cheap and vegan solution for those awkward family gatherings, where everyone else is catered for by a huge roast joint. It’s so easy to make, even Grandad could make it!
To make you’ll need:
- A whole head of cauliflower
- 3 tbs gravy granules (I used Bisto- Original (red))
- 3tbs cornflour
- 1tsp dried thyme
- 1tbs dried parsley
- 1tsp mustard powder (I used Coleman’s)
- 1tsp garlic powder (Available from Flying Tiger Copenhagen)
- 1tsp onion powder (Available from Flying Tiger Copenhagen)
- 1tsp ground black pepper
Simply wash the cauliflower and carve off any stalk and unsightly bits from the main body. Pat down with a towel and pre-heat the oven to a nice 180°C. In a bowl, place all the dry ingredients and mix thoroughly. Then, start adding water, bit-by-bit, until a thick, savoury paste has formed. Now, prepare to get messy! Use your hands (cleaned, of course) to cover the whole cauliflower with the paste. This will form a nice herby crust as it roasts in the oven. Make sure the cauli is evenly covered and place in the oven in a baking tray. Roast for roughly 50 minutes, before taking it out and turning the baking tray. Place in for a further 20 minutes. Once this is done, take it out and pierce the centre with a skewer, to check that it has fully cooked. If not, place it back in for a further 10 minutes. Once it has finished, leave to slightly cool before serving.
I’d recommend serving it with a medley of vegetables and a classic British onion gravy, which I make from using Bisto Original (red), the cooking water from all of the veg and some fried onions. I also served mine with some homemade stuffing, of which I’ll post the recipe soon!