This hearty vegetable dish is perfect for the autumn and winter months. Enjoy!
1 head of cauliflower
1 sweet onion, diced
1 head of garlic, peeled and diced 6 red potatoes, cut into chunks
6 rainbow carrots, cut
Handful of fresh sage, cut Handful of rosemary leaves Handful of tarragon, cut
Sea Salt
Peppercorns, cracked
1 tsp grapeseed oil
Saute onions, garlic and powdered spices in oil, then add one cup of water and bring to a boil. Set aside. Arrange head of cauliflower in the center of a roasting pan, and surround with sage, rosemary and tarragon. Lay potatoes and carrots on top of green spices, and cover entire presentation with onion/garlic mix. Cover pan and roast until vegetables are almost done, testing occasionally. Then uncover pan and broil top of cauliflower until lightly crispy… option to braise with a savory mix of grapeseed oil and spices to taste.