Thanksgiving Cauliflower

• Vegetarian

• Produce

  • 1 big head Cauliflower
  • 4 oz Cremini mushrooms
  • 4 Garlic cloves, skin on
  • 1/2 Onion
  • 4 sprigs Rosemary, Fresh
  • 6 Sage, leaves
  • 4 sprigs Thyme, fresh

• Canned Goods

  • 2 cup Vegetable stock

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Dairy

  • 5 tbsp Butter
  • 3 tbsp Butter, unsalted

Found on delish.com

Ingredients

• 1 big head of cauliflower
• 4 tbsp. butter, melted (divided)
• 4 garlic cloves (skin-on)
• 6 sage leaves
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• kosher salt
• Freshly ground black pepper
• 1 tbsp. butter
• 1/2 Onion, finely chopped
• 4 oz. cremini mushrooms, finely chopped
• 3 tbsp. unsalted butter
• 3 tbsp. all-purpose flour
• 2-4 c. vegetable stock

Directions

• Preheat oven to 450 degree F.Rub the cauliflower all over with melted butter. Season with salt and pepper. Place in cast iron skillet, surrounded by garlic, 4 sage leaves, 2 sprigs of thyme and 2 sprigs of rosemary. Bake for for 1 – 1/2 hours until charred in parts and tender throughout, brushing with more melted butter through. Pierce the cauliflower with a paring knife skewer to check the tenderness.Make gravy. Chop remaining thyme and rosemary leaves. Melt remaining butter in a small saucepan over medium heat. Add the onion and sauté until beginning to soften, about 3-5 minutes. Stir in the mushrooms and season mixture with salt and pepper. Add herbs and cook until the mushrooms are tender and browned. Add 1-2 cloves of the roasted garlic (skins removed), breaking up the cloves with a whisk or wooden spoon. Stir in flour and cook for 1 minute. Whisk in 2 cups of vegetable and bring mixture to a boil. Reduce heat slightly and simmer for 5 minutes, until the mixture has thickened to your desired consistency. Add more vegetable stock if desired.