Featured Recipe: Vegan & Dairy-Free Roasted Cauliflower with Gravy
Photo Credit: delish.com
- By Lauren Porat, Owner of YogaSpark
I refer to myself as a "wanna-be vegan". If being vegan was totally easy, meaning that healthy and delicious vegan food was convenient and abundant, and I wouldn't find myself eating the same exact things (read: cashews and apple slices) every day, I would do it. On Thanksgiving, I am blessed with a father who doesn't know how to delegate turkey responsibilities. This is great, because I get to focus on beautiful fall vegetables like cauliflower. I came across this recipe two years ago, and it is a huge hit at my table. This dish really tastes like a main course, and the mushroom gravy makes everything on my plate taste amazing. I hope you enjoy it! Please note: the original recipe from delish.com uses melted butter, but I replace the oil to make it both vegan and dairy free - your choice!
INGREDIENTS - CAULIFLOWER
1 large head of cauliflower
4 tbsp. olive oil, divided
Freshly ground black pepper
4 whole cloves garlic (skin-on)
4 leaves fresh sage
4 sprigs fresh thyme
4 sprigs fresh rosemary
INGREDIENTS - GRAVY
4 tbsp. olive oil
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
Preheat oven to 450°. Put cauliflower in a large oven-safe skillet, rub all over with 2 tablespoons of oil, and season with salt and pepper. Arrange garlic and herbs around cauliflower.
Bake until cauliflower is tender and slightly charred, brushing with remaining 2 tablespoons oil halfway through, 1 hour to 1 hour 30 minutes. (Pierce cauliflower with a paring knife to check if it’s ready.)
In a small saucepan over medium heat, add oil. 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.) Serve cauliflower with gravy and enjoy!