Ditch Your Turkey for Cauli This Year!
Roasted Thanksgiving Cauliflower
(Healthy Holiday Swaps: Part 1)
For all my Skinny Soupers out there looking for a good substitute to their Thanksgiving turkey, this is it! May your Turkey Day spread be complete with this hearty, healthy, and delicious roasted Thanksgiving cauliflower recipe!
**Double recipe for larger parties (using a roasting pan)**
1 large head of cauliflower
4 tbsp. melted butter, divided
Freshly ground black pepper
6 whole cloves garlic (peeled)
6 leaves fresh sage
6 sprigs fresh thyme
6 sprigs fresh rosemary
4 tbsp. butter
1/2 white onion, finely chopped
4 oz. mushrooms (any kind), finely chopped
1 tsp. freshly chopped sage
1 tsp. freshly chopped rosemary
1 tsp. freshly chopped thyme
3 tbsp. flour
2 to 4 c. (depending on how thick you want your gravy) low-sodium vegetable broth
Preheat oven to 450 degrees F.
Trim stem of cauliflower and place in large, oven-safe skillet. Spread melted butter all over cauliflower, and season with salt and pepper. Arrange garlic, sage, thyme, and rosemary around cauliflower.
Bake for an hour to an hour and a half; until cauliflower is tender and slightly charred/brown on top. Brush cauliflower with remaining butter halfway through baking.
When both cauliflower and gravy are both finished, serve pieces of cauliflower with gravy drizzle on top.
FOR THE GRAVY:
When cauliflower is almost done: in a small saucepan over medium to low heat, melt butter.
Add chopped onion, and cook until onions are soft- about 5 min.
Stir in mushrooms and herbs, seasoning with salt and pepper to taste. Cook and stir until mushrooms are golden brown and soft- about 4 min.
Add 3-4 cloves of roasted garlic (from cauliflower skillet), breaking up with spoon and stirring.
Stir in flour and cook for one minute. Whisk in broth, little by little. Bring to a boil.
Turn heat to a low, and simmer until desired consistency. Add more broth if necessary.
Butter can be substituted for olive oil for even healthier option!
Add your favorite kind of cheese on top (I suggest a sprinkle of parmesan!) for a little added flavor.
Pairs well with a nice chilled glass of Chardonnay! The oakier the better, to really compliment the assortment of herbs in this dish.