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30 VUENJ.COM HOLIDAY WHOLE ROASTED CAULIFLOWER • 1 medium cauliflower, leaves and hard stem removed • ½ cup mayonnaise • 2 tablespoons nutritional yeast • 1 teaspoon each: onion powder, garlic powder, thyme, and salt • 2 medium potatoes, chopped • 2 medium carrots, chopped • 2 cups gravy (your choice, I use premade mushroom gravy to keep it plant-forward and easy. Most local grocers sell pre-made gravy around this time of year.) • Fresh rosemary, optional garnish INSTRUCTIONS 1. Preheat oven to 425°F and grease a casserole dish. 2. Put your chosen gravy aside. 3. Mix mayonnaise, nutritional yeast and seasonings into a paste. Coat the entire cauliflower, including the base and between the florets. 4. Place cauliflower in the casserole dish. Toss potatoes and carrots in the remaining mayo mixture and arrange them around the cauliflower. Pour half the gravy over the vegetables. 5. Cover with parchment paper and foil. Bake for 1 hour. 6. Uncover, reduce oven to 400°F and bake for another 20 minutes, or until tender and golden brown. 7. Top with the remaining gravy, garnish with rosemary, and serve! A Very Holiday I hope you enjoy these as much as my family does! Happy holidays and a have a wonderful new year. Alessandra Taylor, CNS, DipACLM Double Board Certified Nutritionist SIDE ROASTED BRUSSELS SPROUTS WITH POMEGRANATE & PECANS • 2 tablespoons olive or avocado oil • 2 Ibs. Brussels sprouts, washed and halved or quartered if large • 2 tablespoons balsamic vinegar • 1 tablespoon pure maple syrup • ¼ cup toasted pecans, chopped • ¼ cup pomegranate arils or dried cranberries (pomegranates are my favorite option) • Salt & pepper, to taste Preheat oven to 425° F. Place the halved Brussels sprouts onto the sheet pan and drizzle the olive oil over them. Lightly season with salt and pepper then toss together. Make sure that the Brussels sprouts are in a single layer. Bake for 20 to 25 minutes, until golden brown and crispy, tossing halfway through baking to make sure all sides are browned.

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