Easter Dinner For a Vegan Chef
Chef Perry
Here is my recipes for Roasted Cauliflower, sweet potato mash with broccoli and mushrooms.
Prep Time 20 minutes mins
Cook Time 1 hour hr
- 1 whole Head of Cauliflower
- 1/3 cup olive oil
- 3 cloves minced garlic
- 1 tsp basil
- 1 tsp parsley
- 1 tsp smoked paprika
- 1/2 tsp thyme
- 1/3 tsp sage
- 3/4 tsp sea salt
- 1/4 tsp black pepper
- 1 tsp hemp hearts
- 1 tsp bread crumbs
- 1/4 cup vegan parmesan I make my own with cashews, nutritional yeast and Pink himalayan sea salt
Sweet Potato Mash
- 3 whole sweet potatoes
- 3/4 tsp pink himalayan sea salt
- 1 tsp liquid smoke optional
- 2 tbs pure maple syrup
Broccoli
- 1 bunch of broccoli
- 2 cloves of garlic sliced thin
- 1/2 tsp sea salt
Mushrooms & Spinach
- Approx 6 full white mushrooms sliced
- 1 clove garlic minced
- 1 cup spinach leaves
Preheat oven to 400F
Mix all the ingredients except the cauliflower together and whisk well.
Trim any leaves of the cauliflower and cut the stem so it will sit flat. Do not remove any of the florets. Keep the cauliflower whole.
Place cauliflower in the dutch oven upside down and pour half of the mixture on it. Let it soak for a minute then turn it over and brush and pour the remaining mixture over the top.
Place the lid on the dutch oven and bake for approx 35-40 min. Check for easy fork penetration.
When it is at that point remove lid and place oven on broil. Allow the cauliflower to brown on top. Approx 3-5 min.
Mushroom Saute
Add a tablespoon of olive oil and fry the mushrooms.
When close to fully cooked add the garlic and spinach and allow to cook for a few more minutes. Spinach leaves should wilt right down. Salt and Pepper to taste and serve.
Keyword cauliflower, easter, Easter dinner, easy vegan recipe, garlic, mushroom, sweet potato