Roasted Cauliflower with Garlic & Tomato - the Best Christmas Vegan Idea

During the holidays, many people enjoy rich meat dishes at every meal. What are the options for vegetarians?

Try BigBoy's recommended Roasted Cauliflower with Garlic and Tomato. It uses a whole cauliflower, simply brushed with garlic, paprika, and other seasonings, and paired with a tasty tomato sauce as the base. Despite its impressive appearance, this cauliflower requires minimal preparation and can be put together with just a few simple steps.

Freshly roasted cauliflower is bursting with warmth. As you cut into it, steam rises, creating a delightful visual in the winter chill. The caramelized exterior combined with its tender, soft interior offers a texture that’s both hearty and delicate, making it truly captivating.

Ingredients

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Cauliflower

Cauliflower	1 each
E.V. Olive Oil	2 tbsp
Paprika	2 tsp
Thyme	1 sprig
Sea Salt	1 tsp
Garlic	3-4 cloves
Pistachio	10pcs

Tomato

Tomato	2 each
White Wine	120ml
Sea Salt	1 pinch
Tomato Ketchup	1 tbsp
Ground Black Pepper	½ tsp
Thyme	1 sprig

Steps

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1. Mince the garlic, remove the leaves from the cauliflower stem, chop the pistachios, and strip the thyme leaves from the stems.

2. Mix the minced garlic, red pepper flakes, half of the thyme, 1 teaspoon of sea salt, and olive oil. Then, evenly coat the cauliflower with the mixture, turning it over to ensure the marinade gets into the florets as well.

3. Make a cross on the bottom of each tomato, immerse them in hot water for 5 minutes, then remove and peel. After peeling, dice the tomatoes.

4. Take an oven-safe skillet, set over medium heat, and add the diced tomatoes, remaining thyme, black pepper, a pinch of sea salt, tomato sauce, and white wine. Bring to a boil and cook for 2-3 minutes, occasionally mashing the tomatoes with a spatula.

5. Preheat the oven to 180°C. Once the tomato base is cooked, place the cauliflower on top and cover with aluminum foil.

6. Place in the oven and bake for 50 minutes, making sure the aluminum foil is tightly sealed around the edges of the pan.

7. After 50 minutes, carefully lift the aluminum foil with utensils, being cautious of the hot steam escaping. Then, increase the oven temperature to 200°C (390°F) and bake for an additional 30 minutes until done.

8. Finally, sprinkle with crushed pistachios and additional thyme, and enjoy while hot!