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Maple Spiced Cauliflower Roast With Pumpkin Gravy

Maple Spiced Cauliflower Roast With Pumpkin Gravy
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Prep Time: 15 min Serves: 4
Cooking Time: 1 min Yield: 1 cauliflower roast
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And in celebration of Thanksgiving, you’ll pair a roasted cauliflower with gravy and “carve” it like turkey. The gravy consists of a pumpkin base; it’s loaded with fiber and phytosterols, which can help reduce bad cholesterol. Complete the dish with a drizzle of pure maple syrup and crunchy pumpkin seeds.



1. Preheat the oven to 375°F.
2. Cut off excess cauliflower stem so the head stands upright; cut off outer leaves. (Hint: Choose a cauliflower that’s at least 2 1/2 pounds.)
3. Place whole cauliflower onto a cast-iron skillet or baking pan. Brush with 1 1/2 tablespoons olive oil and sprinkle (or rub) with a mixture of cayenne, garlic powder, and 3/4 teaspoon salt. Cover well with foil.
4. Roast for 1 hour.
5. Remove foil, lightly brush with 1 1/2 tablespoons olive oil, and roast uncovered until cooked through and well caramelized, about 45 to 50 minutes more.
6. Meanwhile, heat pumpkin puree, broth, black pepper, cinnamon, and remaining 1 tablespoon olive oil and 1/2 teaspoon salt in a saucepan over medium-high until it comes to a boil, then cook while stirring for 1 minute.
7. Spread the pumpkin gravy onto a platter.
8. Top with the roasted cauliflower.
9. Sprinkle all with maple syrup and pumpkin seeds (pepitas).
10. Serve like it’s an edible centerpiece of the table—and “carve” like it’s turkey!

PC: Jackie Newgent


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