Pot Roast Cauliflower

INGREDIENTS

THE GRAVY

• 2 cups vegetable stock
• 1/4 cup soy sauce
• 1 tbsp maple syrupoptional, for sweetness
• 2 tsp vegan Worcestershire sauce *
• 1.5 tsp garlic powder
• 1.5 tsp onion powder
• 1 tsp parsley
• 1/2 tsp thyme
• 1/2 tsp sage
• 1/2 tsp smoked paprika
• 1/4 tsp pepper
• 3 tbsp cornstarch
• 1/4 cup water

THE ROAST

• 1 whole cauliflower leaves and outer stalk trimmed off
• 4 large carrots chopped
• 4 medium potatoes peeled and cubed
• 1/2 container of halfed mushrooms
• 1/2 chopped onion
• 1/2 cup vegetable stock

INSTRUCTIONS

THE GRAVY

1. In a medium-sized pot, whisk together all of the gravy ingredients EXCEPT for the cornstarch & water. Bring to a boil and then turn down to a simmer for 10 minutes. Remove from the heat.
2. Whisk together the cornstarch and water until the cornstarch is totally dissolved.
3. Once the pot is no longer simmering, slowly whisk in the cornstarch mixture.
4. Put the pot back on the stove and return to a simmer until thickened.

THE ROAST

1. Pre-heat oven to 450F degrees. 
2. Arrange the potatoes and carrots in a roasting dish with the cauliflower in the center.
3. Place the cauliflower upside-down and pour 1/3 cup of the gravy into it. Give it a good shake to distribute the gravy. Place back right-side up and brush more gravy on the top.
4. Add 1/4 cup of vegetable stock to the bottom of the dish (this will help steam the veggies.) Pour a little gravy over top the potatoes and carrots, as well.
5. Cover the dish and bake for 40 minutes, brushing the cauliflower with more gravy halfway through.
6. Uncover the cauliflower roast and brush more gravy on. Bake for another 30 minutes, brushing with more gravy halfway again. 
7. Remove from the oven and serve while hot. There should be some gravy left in the pot - feel free to drizzle more on top of your plate. Stuff's good! Enjoy!