Vegetarian Gigot d'Agneau

Discover a stunning plant-based twist on a classic with this Vegetarian Gigot d’Agneau, a showstopping whole-roasted cauliflower that’s bursting with flavor. Marinated in an aromatic blend of olive oil, fresh rosemary, thyme, garlic, lemon juice, soy sauce, and balsamic vinegar, the cauliflower develops a golden-brown crust while maintaining a tender, juicy interior. Surrounding it are hearty slices of Portobello mushrooms, roasted to perfection in a savory vegetable broth, creating a rich umami-packed side. This vegetarian roast, ready in just 80 minutes, is perfect for special occasions or an elevated weeknight dinner, offering a creative and satisfying main course for both vegetarians and omnivores alike. Serve your cauliflower gigot with its flavorful pan juices for a dish that’s as elegant as it is delicious.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 large Whole cauliflower
• 4 large Portobello mushrooms
• 3 tablespoons Olive oil
• 2 tablespoons Fresh rosemary
• 2 tablespoons Fresh thyme
• 4 large Garlic cloves
• 2 tablespoons Lemon juice
• 3 tablespoons Soy sauce
• 2 tablespoons Balsamic vinegar
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Vegetable broth

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Prepare the cauliflower by trimming the leaves and the base so that it can stand upright. Rinse it thoroughly under cold water and pat dry.

Step 3

Clean the Portobello mushrooms and remove the stems. Slice the caps into thick slices about 1/2 inch wide.

Step 4

In a small bowl, mix the olive oil, chopped rosemary, chopped thyme, minced garlic, lemon juice, soy sauce, balsamic vinegar, salt, and black pepper to make the marinade.

Step 5

Place the cauliflower in a large baking dish that can fit the whole cauliflower with some space on the sides.

Step 6

Rub the marinade generously over the entire cauliflower, making sure to get it into the crevices.

Step 7

Arrange the sliced mushrooms around the base of the cauliflower in the baking dish.

Step 8

Pour the vegetable broth into the dish around the mushrooms and cauliflower, ensuring it doesn't touch the top of the cauliflower.

Step 9

Cover the dish with foil and roast in the preheated oven for 30 minutes.

Step 10

Remove the foil and continue roasting for another 30 minutes, or until the cauliflower is tender and has a golden-brown crust on top.

Step 11

Let the cauliflower rest for a few minutes before slicing into wedges. Serve the cauliflower wedges with the roasted mushrooms and a drizzle of the pan juices.

Nutrition Facts

Serving size	(2107.2g)

Amount per serving	% Daily Value*
Calories	1014.2

Total Fat 50.0g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 4887.3mg	0%
Total Carbohydrate 116.2g	0%
Dietary Fiber 29.9g	0%
Total Sugars 44.6g
Protein 49.4g	0%

Vitamin D 1.5IU	0%
Calcium 367.7mg	0%
Iron 9.7mg	0%
Potassium 5452.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.5%

Protein: 17.8%

Carbs: 41.8%