If there's gravy involved, no ones gonna miss the potatoes.
Author: The Chef
Recipe type: Breakfast
- 1 big head of cauliflower
- 4 tbsp. butter, melted (divided)
- 4 garlic cloves (skin-on)
- 1 small bunch of sage
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- kosher salt
- Freshly ground black pepper
- 3 tbsp. unsalted butter
- ½ Onion, finely chopped
- 4 oz. cremini mushrooms, finely chopped
- 1 tsp. chopped fresh sage
- 1 tsp. chopped fresh rosemary
- 1 tsp. chopped fresh thyme
- 3 tbsp. all-purpose flour
- 2-4 c. vegetable stock
- Preheat oven to 450°. Rub the cauliflower all over with 2 tbsp melted butter. Season with salt and pepper.
- Place in cast iron skillet, surrounded by garlic, 4 sage leaves, 2 sprigs of thyme and 2 sprigs of rosemary. Bake for for 1 – ½ hours until charred in parts and tender throughout, brushing with the remaining melted butter about halfway through. Pierce the cauliflower with a paring knife to check the tenderness.
- Make gravy: Melt butter in a small saucepan over medium heat. Add the onion and sauté until beginning to soften, about 3-5 minutes. Stir in the mushrooms and season mixture with salt and pepper. Add herbs and cook until the mushrooms are tender and browned. Add 1-2 cloves of the roasted garlic (skins removed), breaking up the cloves with a whisk or wooden spoon. Stir in flour and cook for 1 minute. Whisk in 2 cups of vegetable stock and bring mixture to a boil. Reduce heat slightly and simmer for 5 minutes, until the mixture has thickened to your desired consistency. Add more vegetable stock if desired. Serve the cauliflower with the gravy.
Watch the recipe video here:
This Thanksgiving Cauliflower is perfect for your vegetarian guests. Full recipe: http://dlsh.it/vpnKs93
Posted by Delish on Tuesday, November 21, 2017