We love discovering great holiday recipes where we can add more vegetables into our daily eating! So, this super tasty Thanksgiving Cauliflower Recipe, we feel, can be made and eaten all year long!
My wife came across this recipe from Delish.com. We made it as designed the first time and then make the following swaps:
- We Use a Baking Dish instead of a Skillet
- Shallots instead of Onions
- Turkey Bone Broth instead of Vegetable Broth
- Basted with Olive Oil instead of Butter
- 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
- CAULIFLOWER: 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.)
- 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.
Original Recipe from Delish.com
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