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Thanksgiving Cauliflower

Thanksgiving Cauliflower: A Stunning Roasted Centerpiece

Thanksgiving Cauliflower is a stunning centerpiece that captivates with its aroma and rich flavors, making it a delightful gluten-free option for your holiday table.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Vegetarian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 large head Cauliflower Use a large head for the best roasting and presentation.
  • 4 tablespoons Melted Butter Enhances flavor during roasting; substitute with olive oil for a dairy-free option.
  • 1 teaspoon Kosher Salt Essential for seasoning; adjust according to taste.
  • 1 teaspoon Freshly Ground Black Pepper Adds warmth and spiciness; increase for extra heat.
  • 4 cloves Whole Cloves Garlic (skin-on) Imparts a subtle sweetness; can substitute with garlic powder.
  • 6 leaves Fresh Sage Leaves Provides an earthy aroma; dried sage can be used instead.
  • 4 sprigs Fresh Thyme Sprigs Boosts flavor; switch to dried thyme if needed, using less.
  • 2 sprigs Fresh Rosemary Sprigs Adds fragrant notes; Italian seasoning can be swapped in.
For the Gravy
  • 4 tablespoons Butter (for gravy) Adds richness; vegan butter is great for a dairy-free option.
  • 1 medium Finely Chopped Onion Base flavor for gravy; sweet onions work best.
  • 1 cup Finely Chopped Cremini Mushrooms Brings depth and umami; any mushrooms can work.
  • 2 tablespoons Freshly Chopped Sage, Rosemary, Thyme (for gravy) Elevates the herbal profile; dried herbs can be used.
  • 2 tablespoons All-Purpose Flour Thickens gravy; swap for cornstarch for a gluten-free alternative.
  • 2 cups Low-Sodium Vegetable Broth Key flavoring for gravy; adjust seasonings based on broth saltiness.

Equipment

  • oven
  • Baking Sheet
  • skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Trim the leaves from the cauliflower, making sure to leave the core intact for stability. Steam the cauliflower for about 10 minutes until it is just tender but still holds its shape.
  3. Once steamed, carefully place the cauliflower on the prepared baking sheet. Brush the entire surface with melted butter, ensuring an even coating for flavor and browning. Season it with kosher salt and freshly ground black pepper.
  4. Roast the cauliflower in the preheated oven for 30 to 40 minutes, basting halfway through the cooking time with melted butter.
  5. While your cauliflower roasts, melt additional butter in a skillet over medium heat. Add finely chopped onions and cremini mushrooms to the skillet, sautéing for about 5 to 7 minutes.
  6. Once the onions and mushrooms are tender, sprinkle in flour and let it cook for one minute. Gradually whisk in vegetable broth, allowing it to thicken as it heats.
  7. After the gravy has thickened, stir in freshly chopped sage, rosemary, and thyme. Adjust seasoning as necessary.
  8. Remove the roasted cauliflower from the oven once it is beautifully browned and tender. Place it on a serving platter and generously pour the gravy over it.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 12gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 350IUVitamin C: 70mgCalcium: 60mgIron: 1.5mg

Notes

Choose a firm, large head of cauliflower for best results. Store leftovers properly in an airtight container for up to 3 days.

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