Holiday Roasted Cauliflower
Description
Give your family and guests another great side dish option this coming holiday season.
Ingredients
1 large head of cauliflower
4 T. melted butter, divided
kosher salt, to taste
freshly ground black pepper, to taste
4 whole cloves garlic, SKINS LEFT ON
4 leaves fresh sage
4 sprigs fresh thyme
4 sprigs fresh rosemary
Mushroom Gravy:
4 T. butter
1/2 onion, finely chopped
4 oz. cremini mushrooms, finely chopped
1 t. freshly chopped sage
1 t. freshly chopped rosemary
1 t. freshly chopped thyme
3 T. all-purpose flour
2 - 4 c. low-sodium vegetable broth/stock
Directions
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Preheat oven to 450 degrees.
Place cauliflower in a large oven-safe skillet; rub all over with 2 T. melted butter; season with salt and pepper. Arrange garlic and herbs around cauliflower.
Bake until cauliflower is tender and slightly charred, 1 hour to 1 hour 30 minutes; brush with remaining 2 T. melted butter halfway through, after about 45 minutes. Pierce cauliflower with a sharp knife to check if it’s tender.
Mushroom Gravy:
In a small saucepan over medium heat, melt butter; add onion; cook, stirring until soft, 5 minutes. Stir in mushrooms and herbs; season with salt and pepper, to taste. Cook, stirring, until mushrooms are soft and golden, about 4 minutes.
Remove the skins from the roasted garlic; add 1 - 2 cloves of the roasted garlic, breaking up cloves with a wooden spoon. Stir in flour; cook 1 minute; whisk in 2 c. broth/stock; bring mixture to a boil; reduce heat to low; simmer until mixture has thickened to desired consistency, about 5 minutes. Add more broth if needed.
Serve cauliflower with gravy.
4 servings.