Cauliflower Pot Roast

By Rip Esselstyn   

This easy, one-pot meal is great for a Sunday dinner. You could serve this with mashed potatoes and gravy or just enjoy the vegetables in the broth created by slow roasting. We love having this dish when company is coming. Thick steak-like slices of the cauliflower offer up a hearty meal.

Cauliflower Pot Roast

Ingredients:

4 cloves of garlic, minced

1 tablespoon salt-free steak seasoning

½ small bunch of fresh thyme

1 sprig rosemary

1/4 cup diced sage leaves

2 tablespoons Bragg’s Liquid Aminos

1/2 teaspoon freshly ground black pepper

zest and juice of 1 lemon

1 large cauliflower, with outer leaves left on

4 coarsely chopped carrots

4 quartered potatoes, any variety

3 stalks celery, chopped

1 onion, quartered

1 cup water

 

Directions:

  1. Preheat oven to 350ºF.
  2. Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base, then place in a medium casserole pan.
  3. Pour water into the bottom of the pan.
  4. Add carrots, onions, potatoes, and celery around the cauliflower.
  5. Drizzle the Bragg’s and the lemon juice over the vegetables and cauliflower roast.
  6. Sprinkle the entire pot with garlic, herbs, and spices.
  7. Cover and roast in the oven for around 1 hour 20 minutes or until tender, removing the lid for the final 20 minutes.
  8. Slice the cauliflower into steaks and serve with the vegetables and your favorite brown gravy recipe. (We like Mommie’s Mushroom Gravy from The Prevent and Reverse Heart Disease Cookbook by Ann & Jane Esselstyn.)

 

Rip Esselstyn is a mission-driven man. As a swimmer at the University of Texas at Austin, he was a three time All-American. As a professional athlete, he was one of the premier triathletes in the world for more than a decade. As a firefighter for the Austin (TX) Fire Department, he helped people and saved lives. As a friend to other firefighters, he transformed the way Austin’s Engine 2 ate to save firefighters’ health. Now, as the author of The Engine 2 Diet, he is teaching people the irrefutable connection between what they put in their mouths and their ability to reach their ideal weight and their ideal health. Recently, he has teamed up with Whole Foods Market as a Healthy Eating Partner to raise awareness for Whole Foods Market team members, customers, and all of America about the benefits of eating a PlantStrongÔ diet composed of fruits, vegetables, whole grains, legumes, nuts, and seeds.

Rip comes from a family steeped in medicine. His great-grandfather, George Crile, co-founded the world-renowned Cleveland Clinic, where his father, Dr. Caldwell B. Esselstyn, Jr., was chief of the breast cancer task force and completed one of the most extensive studies ever conducted on the relationship between the heart and diet–proving that a plant-based diet can stop, prevent, and even reverse heart disease. 

Rip serves on the Board of Directors for The Wellness Foundation, EarthSave’s Meals For Health Program, and the AllergyKids Foundation.

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