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Maple Spiced Cauliflower Roast with Pumpkin Gravy

by Livestrong_Recipes  |  Oct 20, 2018

Maple Spiced Cauliflower Roast with Pumpkin Gravy
Photo Credit: Jackie Newgent
  1. PREP
  2. 15 m
  • COOK
  • 01 m
  • 16 m

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 head medium Cauliflower, raw
  • 1/4 cup Olive Oil, Extra Virgin
  • 3/4 tsp Spices & Seasonings, Ground Cayenne Pepper
  • 1/2 tsp Garlic Powder
  • 1 1/4 tsp Sea Salt
  • 15 oz Pumpkin Puree (organic)
  • 1 cup Vegetable Broth, Low Sodium Organic
  • 3/4 tsp Ground Black Pepper
  • 1/4 tsp Cinnamon, Ground
  • 3 tbsp Pure Maple Syrup
  • 3 tbsp roasted pumpkin seeds (salted)


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!