Thanksgiving Cauliflower

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December 11, 2018

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

  • Prep: 15 mins
  • Cook: 1 hr 30 mins
  • 15 mins

    1 hr 30 mins

    1 hr 45 mins

Directions

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.

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.)

FOR THE GRAVY:

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.

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.

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

Serve cauliflower with gravy.

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

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