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Thanksgiving Cauliflower

A perfect family meal for a special occasion, completely free of meat!

Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 minsDifficultyBeginnerYields1 Serving
 1 large head of cauliflower
 4 tbsp. melted butter, divided
 Kosher salt
 Freshly ground black pepper
 4 whole cloves garlic (skin-on)
 4 leaves fresh sage
 4 sprigs fresh thyme
 4 sprigs fresh rosemary
 FOR THE GRAVY:
 4 tbsp. butter
 1/2 onion, finely chopped
 4 oz. cremini mushrooms, finely chopped
 1 tsp. freshly chopped sage
 1 tsp. freshly chopped rosemary
 1 tsp. freshly chopped thyme
 3 tbsp. all-purpose flour
 2 to 4 c. low-sodium vegetable broth
1

Preheat oven to 450°F. Put cauliflower in a large oven-safe skillet, rub all over with 2 tablespoons of melted butter, and season with salt and pepper. Arrange garlic and herbs around cauliflower.

2

Bake until cauliflower is tender and slightly charred, brushing with remaining 2 tablespoons melted butter halfway through, 1 hour to 1 hour 30 minutes. (Pierce cauliflower with a paring knife to check if it’s ready.)

3

FOR THE GRAVY:

4

In a small saucepan over medium heat, melt butter. Add onion and cook, stirring until soft, 5 minutes. Stir in mushrooms and herbs and season with salt and pepper. Cook, stirring, until mushrooms are soft and golden, about 4 minutes.

5

Add 1 or 2 cloves of the roasted garlic (skins removed), breaking up cloves with a wooden spoon. Stir in flour and cook 1 minute, then whisk in 2 cups of broth and bring mixture to a boil.

6

Reduce heat to low and simmer until mixture has thickened to your desired consistency, 5 minutes. (Add more broth if desired.)

7

Serve cauliflower with gravy.

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Recipe taken from Delish, find it here: https://www.delish.com/cooking/recipe-ideas/recipes/a50157/thanksgiving-cauliflower-recipe/

Ingredients

 1 large head of cauliflower
 4 tbsp. melted butter, divided
 Kosher salt
 Freshly ground black pepper
 4 whole cloves garlic (skin-on)
 4 leaves fresh sage
 4 sprigs fresh thyme
 4 sprigs fresh rosemary
 FOR THE GRAVY:
 4 tbsp. butter
 1/2 onion, finely chopped
 4 oz. cremini mushrooms, finely chopped
 1 tsp. freshly chopped sage
 1 tsp. freshly chopped rosemary
 1 tsp. freshly chopped thyme
 3 tbsp. all-purpose flour
 2 to 4 c. low-sodium vegetable broth

Directions

1

Preheat oven to 450°F. Put cauliflower in a large oven-safe skillet, rub all over with 2 tablespoons of melted butter, and season with salt and pepper. Arrange garlic and herbs around cauliflower.

2

Bake until cauliflower is tender and slightly charred, brushing with remaining 2 tablespoons melted butter halfway through, 1 hour to 1 hour 30 minutes. (Pierce cauliflower with a paring knife to check if it’s ready.)

3

FOR THE GRAVY:

4

In a small saucepan over medium heat, melt butter. Add onion and cook, stirring until soft, 5 minutes. Stir in mushrooms and herbs and season with salt and pepper. Cook, stirring, until mushrooms are soft and golden, about 4 minutes.

5

Add 1 or 2 cloves of the roasted garlic (skins removed), breaking up cloves with a wooden spoon. Stir in flour and cook 1 minute, then whisk in 2 cups of broth and bring mixture to a boil.

6

Reduce heat to low and simmer until mixture has thickened to your desired consistency, 5 minutes. (Add more broth if desired.)

7

Serve cauliflower with gravy.

Notes

Thanksgiving Cauliflower
IngredientsDirections

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