Thanksgiving Cauliflower with Mushroom Gravy

Thanksgiving Cauliflower with Mushroom Gravy

Ingredients:

• 1 Extra Large Cauliflower head
• 5 tbsp. Melted butter
• 4 cloves garlic, skin on
• 4 fresh sage leaves
• 4 fresh thyme sprigs
• 4 fresh rosemary sprigs
• 1 tbsp green onions, chopped (optional)
• Salt & Pepper to taste

Mushroom Gravy Ingredients:

• 4 tbsp butter
• 1/2 onion, chopped
• 4 oz cremini mushrooms, chopped
• 1 tsp sage, chopped
• 1 tsp rosemary, chopped
• 1 tsp thyme, chopped
• 3 tbsp all-purpose flour
• 2-4 c beef stock or veggie stock

Directions:

• Preheat oven to 450C. Wash Cauliflower and put in large skillet. Rub 2 tablespoons of melted butter, season with salt and pepper. Add garlic cloves around cauliflower.
• Bake for about 1 hour and 30 minutes, until cauliflower is tender and slightly charred. Brush with the remaining melted butter halfway through.
• Check if cauliflower is ready. Sprinkle with chopped green onions (optional). Set aside to cool.

Directions (Mushroom Gravy):

• In a medium saucepan over medium heat, melt butter. Add onions and cook for about 3-4 minutes. Stir in the chopped mushrooms, herbs and add salt & pepper to taste.
• Keep stirring until mushrooms are sold and golden for about 4 minutes. Take roasted garlic cloves from the other skillet containing the cauliflower. Remove garlic skin and add to the mushroom mix. Break up cloves with spoon.
• Stir in flour and cook for 1 minute then add 2 cups of beef/veggie broth and bring mixture to a boil.
• Reduce heat to low and wait for about 4-6 minutes or until mixture is thickened to your desired consistency.
• Serve gravy on the side of your roasted cauliflower.