Recipes & Food Styling

A Colorful, Nutritious Plant-Based Holiday Entree

A holiday meal doesn’t seem the same without a platter on the dinner table, but it doesn’t have to be a turkey or a ham. A big pumpkin filled with hot soup, an over-sized squash stuffed with wild rice, almonds, and dried cherries; or a whole roasted cauliflower can take center stage just as well and can be as delicious and festive.

Cover a platter with kale leaves, and place the roasted cauliflower in the middle of an assortment of roasted vegetables. I made this with a medley of roasted colorful sweet peppers, shallots, garlic, baby red potatoes, raddichio, and radishes. I love roasted radishes!

Whole Roasted Cauliflower with Red Pepper Aioli and Lemony Tahini Herb Sauce

For the Cauliflower

1 large cauliflower

2 tablespoon extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground multi-color peppercorns

1 bunch kale

2 tablespoons dried cherries

2 tablespoons chopped almonds

1 tablespoon sunflower seeds

For the Red Pepper Aioli

3 roasted red peppers

1 tablespoon extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black peppercorns

For the Lemony Tahini Herb Sauce

1 cup (plus 1/2 cup for garnish) chopped fresh mint, tarragon, lemon thyme, sage, and rosemary

2 cups tahini

Juice of 2 lemons

1 tablespoon maple syrup 

1/4 teaspoon salt

1/4 teaspoon freshly ground black peppercorns

For the Roasted Vegetables

6 small sweet peppers in multiple colors

6 small red potatoes

2 whole garlic flowers

2 shallots

6 red radishes

1 small head radicchio

1 tablespoon extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black peppercorns

To make the Cauliflower

Preheat the oven 350ºF

Wash and trim the cauliflower, and drizzle the oil over it. Use your fingers to spread the oil around the cauliflower to cover it well; sprinkle salt and pepper over the top. Place the cauliflower on a parchment-lined 9×12-inch baking sheet, and place it in the oven. 

After the first 30 minutes, use a pastry brush to cover the cauliflower with the Red Pepper Aioli. 

Return it to the oven, and continue baking until it is tender enough to easily pierce with a fork, about 1 hour, total.  

To make the Roasted Vegetables

In a large mxing bowl, combine all of the vegetables. Add the oil, salt, and pepper, and use a large spoon to mix the ingredients so that the vegetables are coated evenly with the oil. 

Arrange the vegetables on a parchment-lined 9X12-inch baking sheet, and roast them in the oven until they start to brown around the edges and become tender, about 45 minutes.  

To make the Red Pepper Aioli

Remove the stems from 3 of the roasted red peppers and place them in a food processor with the oil, salt, and pepper. Pulse until the peppers become liquified.  

To make the Lemony Tahini Herb Sauce

Wash and remove the leaves from the herbs, and use a knife to chop them finely. Place the herbs in a food processor with the tahini. lemon juice, maple syrup, salt and pepper. Pulse until the sauce is bright green and creamy. 

To assemble: Arrange the kale on the  platter. Place the roasted cauliflower in the center of the kale. Use a spoon to spread the red pepper aioli and the tahini herb sauce over the cauliflower. Arrange the roasted vegetables around the cauliflower. Sprinkle the nuts, seeds, and dried cherries on top of the cauliflower.