Why Make This Recipe
Thanksgiving Cauliflower is a delightful and healthy option for your holiday table. It’s not only a great alternative to traditional main dishes but also brings a wonderful mix of flavors. The magic of roasted cauliflower paired with rich gravy makes it a memorable dish that will impress your guests and family alike. Plus, it’s simple to prepare and can fit well into various diets.
How to Make Thanksgiving Cauliflower
Ingredients:
- 1 large head of cauliflower
- 4 Tbsp. melted butter, divided
- Kosher salt
- Freshly ground black pepper
- 4 whole cloves of garlic, skin on
- 4 leaves of fresh sage
- 4 sprigs of fresh thyme
- 4 sprigs of fresh rosemary
- 4 Tbsp. butter (for the gravy)
- 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 your oven to 450 degrees.
- Place the cauliflower in a large oven-safe skillet. Rub it all over with 2 tablespoons of melted butter. Season with salt and pepper.
- Arrange the garlic and herbs around the cauliflower.
- Bake in the oven until the cauliflower is tender and slightly charred, which should take about 1 hour to 1 hour and 30 minutes. Brush with the remaining 2 tablespoons of melted butter halfway through.
- To check for doneness, pierce the cauliflower with a paring knife.
- For the gravy, melt the butter in a small saucepan over medium heat. Add the onion and cook until soft, about 5 minutes.
- Stir in the mushrooms and herbs, seasoning with salt and pepper. Cook until the mushrooms are soft and golden, about 4 minutes.
- Add 1 or 2 cloves of the roasted garlic, removing the skins and breaking them up with a wooden spoon.
- Stir in the flour and cook for 1 minute. Then whisk in 2 cups of broth and bring to a boil.
- Reduce the heat to low and let it simmer until the gravy thickens to your liking, typically about 5 minutes. You can add more broth if needed.
- Serve the roasted cauliflower drizzled with the delicious gravy.
How to Serve Thanksgiving Cauliflower
Serve your Thanksgiving Cauliflower as the centerpiece of your holiday meal. It pairs wonderfully with other side dishes and can also be enjoyed on its own. Drizzle some gravy over the top just before serving for added flavor and presentation.
How to Store Thanksgiving Cauliflower
To store any leftover Thanksgiving Cauliflower, let it cool completely. Then transfer it to an airtight container and refrigerate. It will stay fresh for up to 3 days. Reheat in the oven or microwave before serving again.
Tips to Make Thanksgiving Cauliflower
- Don’t rush the roasting process; a longer roast brings out the best flavors.
- Feel free to experiment with different herbs or spices that you enjoy.
- For an extra crispy texture, add some breadcrumbs on top before the final roasting.
Variation
For a vegan version, you can substitute the butter with olive oil or a plant-based butter alternative. Also, make sure the vegetable broth you use is vegan-friendly.
FAQs
1. Can I use frozen cauliflower for this recipe?
It’s best to use fresh cauliflower for roasting, as frozen cauliflower may become too mushy.
2. How do I know when the cauliflower is done?
The cauliflower is done when it’s tender and has a nice char on the outside. You can check by piercing it with a knife.
3. Can I make the gravy ahead of time?
Yes, you can prepare the gravy in advance and reheat it before serving. Just keep in mind that it may thicken upon cooling, and you might need to add a bit more broth to get the right consistency again.
Thanksgiving Cauliflower
Ingredients
Method
- Preheat your oven to 450 degrees.
- Place the cauliflower in a large oven-safe skillet. Rub it all over with 2 tablespoons of melted butter. Season with salt and pepper.
- Arrange the garlic and herbs around the cauliflower.
- Bake in the oven until the cauliflower is tender and slightly charred, which should take about 1 hour to 1 hour and 30 minutes. Brush with the remaining 2 tablespoons of melted butter halfway through.
- To check for doneness, pierce the cauliflower with a paring knife.
- For the gravy, melt the butter in a small saucepan over medium heat. Add the onion and cook until soft, about 5 minutes.
- Stir in the mushrooms and herbs, seasoning with salt and pepper. Cook until the mushrooms are soft and golden, about 4 minutes.
- Add 1 or 2 cloves of the roasted garlic, removing the skins and breaking them up with a wooden spoon.
- Stir in the flour and cook for 1 minute. Then whisk in 2 cups of broth and bring to a boil.
- Reduce the heat to low and let it simmer until the gravy thickens to your liking, typically about 5 minutes. You can add more broth if needed.
- Serve the roasted cauliflower drizzled with the delicious gravy.
