Description
This Thanksgiving Cauliflower recipe offers a delicious, roasted whole cauliflower centerpiece, baked to tender perfection with aromatic herbs and garlic. Accompanied by a rich, homemade mushroom herb gravy, this dish is a vegetarian-friendly, flavorful alternative perfect for holiday meals or cozy dinners.
Ingredients
Scale
Cauliflower
- 1 large head of cauliflower
- 4 Tbsp. melted butter, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 whole cloves garlic (skin-on)
- 4 leaves fresh sage
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
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 cups low-sodium vegetable broth
Instructions
- Prepare the Cauliflower: Preheat your oven to 450°F (232°C). Place the whole cauliflower in a large oven-safe skillet. Rub it all over with 2 tablespoons of melted butter and season generously with kosher salt and freshly ground black pepper. Surround the cauliflower with whole cloves of garlic (still in their skins) and the fresh sage, thyme, and rosemary sprigs for aromatic roasting.
- Bake the Cauliflower: Place the skillet in the oven and bake the cauliflower for 1 hour to 1 hour 30 minutes, or until tender and slightly charred. Halfway through baking, brush the cauliflower with the remaining 2 tablespoons of melted butter to enhance its flavor and moisture. To check doneness, pierce the cauliflower with a paring knife—it should be tender inside.
- Make the Gravy: While the cauliflower bakes, melt 4 tablespoons of butter in a small saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft—about 5 minutes. Add the chopped cremini mushrooms along with the freshly chopped sage, rosemary, and thyme. Season with salt and pepper and cook until the mushrooms are soft and golden, around 4 minutes. Incorporate 1 or 2 roasted garlic cloves (skins removed) by mashing them gently with a wooden spoon.
- Thicken the Gravy: Stir in 3 tablespoons of all-purpose flour and cook for 1 minute to eliminate the raw flour taste. Gradually whisk in 2 cups of low-sodium vegetable broth, bringing the mixture to a boil. Reduce heat and simmer until the gravy thickens to your liking, about 5 minutes. Add more broth if needed to reach desired consistency.
- Serve: Transfer the roasted cauliflower to serving plates and generously spoon the mushroom herb gravy over or around it. Serve immediately while warm to enjoy the full flavor and texture.
Notes
- For deeper flavor, allow the cauliflower to rest for 10 minutes after baking before serving.
- You can substitute fresh herbs with dried ones, but reduce quantities by half for potency.
- The gravy can be made ahead and reheated gently before serving.
- Ensure the skillet used for roasting cauliflower is oven-safe to avoid accidents.
- Roasting time may vary depending on the size of the cauliflower head; adjust accordingly.
Nutrition
- Serving Size: 1 serving (1/4 of cauliflower with gravy)
- Calories: 280
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 45 mg
