The second recipe from Travis’s Harvest Party Raddish Kids was a whole roast chicken, which needless to say is decidedly not vegan. As always, I appreciate the company’s inclusion of a vegan alternative and this one was quite clever: rather than offer up a faux-meat substitute, the recipe still allowed vegan kids to roast a whole something… In this case a whole cauliflower!

We queued up a Harvest Party playlist and it was time to get cookin’.

Trim the leaves and cut the stem from a head of cauliflower; place in an 8×8-inch baking dish.

Microwave 6 tablespoons Earth Balance butter for about 30 seconds, or until melted. Stir in 2 teaspoons minced fresh rosemary, 2 teaspoons minced fresh thyme, 1 tablespoon minced fresh sage, 2 minced garlic cloves, and 1/2 teaspoon salt. As we added each herb, we stopped to smell and investigate. Travis loved the exploration and kept aside a sprig of each!

Use a pastry brush to spread the herb-butter mixture over the cauliflower. Travis insisted on doing this step all by himself.

Sprinkle with 2 tablespoon nutritional yeast, then cover the pan with foil and bake at 400 degrees F for 40 minutes. Uncover and bake an additional 10 minutes. The top should be golden brown and the cauliflower will be very tender.

Let cool slightly before serving. You can cut into quarters for big kids, or smaller florets for younger kids. Everyone in the house declared this the best cauliflower ever!