This vegan cauliflower skillet features root veggies, herbs, spices, and lots of garlic.

Every Thanksgiving table needs a showstopper, and this practice traditionally requires meat. Enter: cauliflower. A supremely versatile vegetable, cauliflower gives you free rein on presentation and flavor. In this case, all it takes is a few thoughtful spices, lots of garlic and root vegetables, and a cast iron pan. Voilá: a colorful, autumn-themed centerpiece that is good to the last floret. 

Whole Cauliflower Skillet

Prep Time: 10 minutes | Cook Time: 1 hour  | Makes: 4 servings 

Ingredients:

1 head (500g) cauliflower, trimmed
2 cups (200g) romanesco cauliflower
2 red beets
6 carrots
1 onion
¼ cup (60ml) olive oil, plus 1 tablespoon
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground cumin
¾ teaspoon black pepper
¾ teaspoon ground turmeric
½ teaspoon ground paprika

For serving:

2 tablespoons olive oil
½ lemon, juiced
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
Pinch of salt and pepper 

Preparation:

  1. Preheat the oven to 425ºF/220ºC. Grease a 12-inch cast-iron pan with 1 tablespoon of olive oil and set aside. 
  2. In a liquid measuring cup, combine all spices with a fork. Add garlic and olive oil, and stir together. 
  3. In a large bowl, toss cauliflower with the olive oil mixture and massage to coat evenly. Place into the cast iron pan. Surround with carrots, beets, onions, and romanesco cauliflower, then drizzle with 1 tablespoon of olive oil.
  4. Place a sheet of foil over the pan and bake for 40 minutes, then remove the foil and bake an additional 25 to 30 minutes, or until cauliflower is golden brown on all sides and tender when pierced with a knife. 
  5. Whisk together olive oil and lemon juice to make a dressing. Pour over the cooked cauliflower, top with herbs, and serve.