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Earth Eats: Real Food, Green Living

Cauliflower “Turkey” A Vegetarian Show-Stopper

If you're tired of tofurky and other fake meat dishes at Thanksgiving, try this lovely whole-roasted cauliflower for a festive change of pace.

Garnish the cauliflower with arugula and a lemon twist, and carve into "steaks" when it is time to serve.

This is a great recipe to enjoy year around. It is even good served cold in the summer with a vinaigrette or mayonnaise sauce.

But for me, it is a fun change from the tofurky that everyone seems to joke about during the holiday.

It really does taste great with cranberry relish and dressing.
You can even make a nice gravy with mushrooms, vegetable stock and thickener of choice.

Whole Roasted Cauliflower

Yield: Serves 4


  • 1 head cauliflower, 1-1/2 to 2 pounds
  • 3 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 2 tablespoons fresh lemon juice, plus zest of one lemon.
  • 2 tablespoons fresh chopped parsley or cilantro
  • 1 tablespoon Mellow Yellow Spice Blend or 1 tsp. ground turmeric
  • 1 teaspoon grainy mustard
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoons salt
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoons salt


  1. Preheat oven to 350 degrees F
  2. Cut the leaves off the cauliflower and cut out a little cone-shape from the bottom, removing most of the core but keeping the head intact.
  3. Combine the remaining ingredients in bowl and pour slowly ½ over the bottom side of the cauliflower and allow it to seep in the cavity for a few minutes.
  4. Turn over and place in a cast iron skillet or pie pan and top with remaining spice mixture. Rub to coat evenly.
  5. Bake for 45 minutes to an hour or until a knife can be inserted easily. If it begins to over-brown, cover with a piece of foil

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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