Thanksgiving Cauliflower

This Thanksgiving cauliflower is the healthy side dish your holiday needs.

INGREDIENTS

• 1 large head of cauliflower
• 4 tbsp. melted butter, divided
• Kosher salt
• Freshly ground black pepper
• 4 whole cloves garlic (skin-on)
• 4 leaves fresh sage
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• FOR THE GRAVY
• 4 tbsp. butter
• 1/2 onion, finely chopped
• 4 oz. cremini mushrooms, finely chopped
• 1 tsp. freshly chopped sage
• 1 tsp. freshly chopped rosemary
• 1 tsp. freshly chopped thyme
• 3 tbsp. all-purpose flour
• 2 to 4 c. low-sodium vegetable broth

DIRECTIONS

1. Preheat oven to 450°. Put cauliflower in a large oven-safe skillet, rub all over with 2 tablespoons of melted butter, and season with salt and pepper. Arrange garlic and herbs around cauliflower. 
2. Bake until cauliflower is tender and slightly charred, brushing with remaining 2 tablespoons melted butter halfway through, 1 hour to 1 hour 30 minutes. (Pierce cauliflower with a paring knife to check if it’s ready.)

MAKE GRAVY

1. In a small saucepan over medium heat, melt butter. Add onion and cook, stirring until soft, 5 minutes. Stir in mushrooms and herbs and season with salt and pepper. Cook, stirring, until mushrooms are soft and golden, about 4 minutes. Add 1 or 2 cloves of the roasted garlic (skins removed), breaking up cloves with a wooden spoon. Stir in flour and cook 1 minute, then whisk in 2 cups of broth and bring mixture to a boil. Reduce heat to low and simmer until mixture has thickened to your desired consistency, 5 minutes. (Add more broth if desired.) 
2. Serve cauliflower with gravy.

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