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Thanksgiving Cauliflower

Thanksgiving Cauliflower is a delightful and healthy centerpiece that combines roasted cauliflower with a rich, savory gravy, making it a perfect alternative to traditional main dishes for the holiday table.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Roasted Cauliflower
  • 1 head large head of cauliflower Choose a fresh, firm cauliflower.
  • 4 Tbsp. melted butter, divided Divided for both the cauliflower and gravy.
  • Kosher salt To taste.
  • Freshly ground black pepper To taste.
  • 4 cloves whole cloves of garlic, skin on Adds flavor during roasting.
  • 4 leaves fresh sage Can substitute with dried if fresh is unavailable.
  • 4 sprigs fresh thyme Fresh herbs yield the best flavor.
  • 4 sprigs fresh rosemary Fresh herbs recommended.
For the Gravy
  • 4 Tbsp. butter Use for making the gravy.
  • 1/2 onion finely chopped Adds sweetness.
  • 4 oz. cremini mushrooms, finely chopped Can substitute with button mushrooms.
  • 1 tsp. freshly chopped sage For flavoring the gravy.
  • 1 tsp. freshly chopped rosemary For flavoring the gravy.
  • 1 tsp. freshly chopped thyme For flavoring the gravy.
  • 3 Tbsp. all-purpose flour Used as a thickening agent.
  • 2 to 4 c. low-sodium vegetable broth Add more if the gravy is too thick.

Method
 

Preparation
  1. Preheat your oven to 450 degrees.
  2. Place the cauliflower in a large oven-safe skillet. Rub it all over with 2 tablespoons of melted butter. Season with salt and pepper.
  3. Arrange the garlic and herbs around the cauliflower.
Roasting
  1. 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.
  2. To check for doneness, pierce the cauliflower with a paring knife.
Making the Gravy
  1. For the gravy, melt the butter in a small saucepan over medium heat. Add the onion and cook until soft, about 5 minutes.
  2. Stir in the mushrooms and herbs, seasoning with salt and pepper. Cook until the mushrooms are soft and golden, about 4 minutes.
  3. Add 1 or 2 cloves of the roasted garlic, removing the skins and breaking them up with a wooden spoon.
  4. Stir in the flour and cook for 1 minute. Then whisk in 2 cups of broth and bring to a boil.
  5. 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.
Serving
  1. Serve the roasted cauliflower drizzled with the delicious gravy.

Notes

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. 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.