Thanksgiving Cauliflower

Thanksgiving Cauliflower
If there's gravy involved, no ones gonna miss the potatoes.
Cuisine: American
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
  1. Preheat oven to 450°. Rub the cauliflower all over with 2 tbsp melted butter. Season with salt and pepper.
  2. 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.
  3. 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:

How To Make Thanksgiving Cauliflower

This Thanksgiving Cauliflower is perfect for your vegetarian guests. Full recipe:

Posted by Delish on Tuesday, November 21, 2017