Thanksgiving Cauliflower
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If there's gravy involved, no ones gonna miss the potatoes.
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- Yields:
- 4
- Prep Time:
- 15 mins
- Cook Time:
- 1 hr 30 mins
- Total Time:
- 1 hr 45 mins
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
- Step 1Preheat oven to 450°. 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.
- Step 2Bake 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.)
Make Gravy
- Step 1In 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.)
- Step 2Serve cauliflower with gravy.
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