Thanksgiving Cauliflower

Vegetable

Prep Time: 0 Cook Time: 1 hour 30 mins Servings: 4 Source:

Ingredients

ROASTED CAULIFLOWER:

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


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

Preheat the oven to 450°.

Put the 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 the cauliflower for 1 to 1 ½ hour, brushing with the remaining butter halfway through. Continue baking until it’s tender and slightly charred. (Pierce the cauliflower with a paring knife to check if it’s ready.)

MAKE GRAVY
In a small saucepan over medium heat, melt the butter. Add onion and cook, stirring until they’re soft ~5 minutes.

Stir in the mushrooms and herbs and season with salt and pepper. Cook, stirring, until the 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 the heat to low and simmer until mixture has thickened to your desired consistency, 5 minutes. (Add more broth if desired.)

Serve the cauliflower with the gravy.