Happy Easter!! We made a delicious Easter brunch to celebrate and start the day! We made carrot cake with Erin Live Whole’s healthy carrot cake recipe and vegan cream cheese frosting, and it was so tasty!
We also roasted full heads of cauliflower, inspired by my recent exciting appetizer surprise at Cafe Landwer - I ordered an appetizer of roasted cauliflower and received a whole head of cauliflower rather than cauliflower florets as I expected, and was shocked but loved it!
To make the cauliflower heads:
1 head of cauliflower, with stem and leaves removed
Salt, pepper, and/or seasoning of choice - we used Everything But The Bagel and cumin
Preheat oven to 425 F. Brush the whole cauliflower with olive oil and seasonings.
Cover with tinfoil, and bake for 35-40 min or until soft in the center, then remove the tinfoil and broil for 5 min.
Once it cooled, we drizzle lemon tahini sauce (lemon juice with tahini and some water) on top.
We also roasted broccoli along with the cauliflower. And of course, you can’t have an Easter brunch without Easter eggs, so we dyed some!