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Thanksgiving Cauliflower

Thanksgiving Cauliflower

A stunning whole-roasted cauliflower basted with butter, garlic, and fresh herbs, served with a rich homemade mushroom gravy. This vegetarian centerpiece brings cozy holiday flavor and elegant simplicity to your Thanksgiving table.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Roasted Cauliflower
  • 1 large head cauliflower left whole, leaves removed
  • 4 tablespoons butter melted, divided
  • Kosher salt & freshly ground black pepper to taste
  • 4 garlic cloves whole, skin-on
  • 4 sage leaves
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary
For the Mushroom Gravy
  • 4 tablespoons butter
  • 1/2 onion finely chopped
  • 4 ounces cremini mushrooms finely chopped
  • 1 teaspoon fresh sage chopped
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon fresh thyme chopped
  • 3 tablespoons all-purpose flour
  • 2 to 4 cups low-sodium vegetable broth

Method
 

  1. Preheat oven to 450°F (230°C). Trim the cauliflower base so it sits flat in a skillet. Brush with 2 tablespoons melted butter, then season with salt and pepper. Arrange garlic cloves and herbs around it.
  2. Roast for 1 to 1½ hours, basting halfway with remaining butter. Tent with foil if browning too quickly. Cauliflower is done when a knife inserts easily and edges are crisp.
  3. In a saucepan, melt 4 tablespoons butter. Add onion and cook 5 minutes until soft. Add mushrooms, herbs, salt, and pepper; cook 4 minutes. Stir in 1–2 roasted garlic cloves, mashing gently.
  4. Sprinkle in flour and cook 1 minute. Slowly whisk in 2 cups broth and bring to a gentle boil. Simmer 5 minutes until thickened. Add more broth if needed to adjust consistency.
  5. Serve the cauliflower whole on a platter and pour gravy over top, or slice and serve with gravy on the side.

Notes

You can make the gravy ahead and reheat before serving. For extra richness, use brown butter. Add toasted breadcrumbs or nuts for crunch. This recipe also works with broccoli or Romanesco.