This Thanksgiving Cauliflower is perfect for your vegetarian guests.
- 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
- FOR THE GRAVY
- 4 tbsp. butter
- ½ 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
- Preheat oven to 450°. Put 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 until cauliflower is tender and slightly charred, brushing with remaining 2 tablespoons melted butter halfway through, 1 hour to 1 hour 30 minutes. (Pierce cauliflower with a paring knife to check if it’s ready.)
- MAKE GRAVY
- In a small saucepan over medium heat, melt butter. 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 1 minute, then whisk in 2 cups of broth and bring 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.)
- Serve cauliflower with gravy.