Thanksgiving Cauliflower
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Thanksgiving Cauliflower
Category
Vegetables
Prep Time
15 minutes
Cook Time
90 minutes
Ingredients
Ingredients
- 1 large head of cauliflower
- 3 tablespoons Fustini's Sage and Wild Mushroom olive oil
- Kosher salt and 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
Gravy
- 3 tablespoons Fustini's Sage and Wild Mushroom olive oil
- 1/2 onion, finely chopped
- 4 oz cremini mushrooms, finely chopped
- 1 teaspoon fresh sage, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 3 tablespoons flour
- 2-4 cups vegetable broth
Directions
- Preheat oven to 450°,. Put cauliflower in a large oven-safe skillet, rub all over with 2 tablespoons of olive oil, and season with salt and pepper. Arrange garlic and herbs around the cauliflower.
- Bake until cauliflower is tender and slightly charred, brushing with remaining olive oil halfway through, 1 hour to 1 hour 30 minutes. (Pierce cauliflower with a paring knife to check if it&rsquo,s ready.) Serve with gravy.
- In a small saucepan over medium heat, heat olive oil. 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 for 1 minute, then whisk in 2 cups of broth and bring the 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.)
Recipe Note
A vegan approach to the flavors of a Thanksgiving turkey. Substitute Rosemary or Garlic olive oils for a different flavor. Adapted from delish.com