If there's gravy involved, no ones gonna miss the potatoes.

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Yields: 4 Prep Time: 0 hours 15 mins Cook Time: 1 hour 30 mins Total Time: 1 hour 45 mins

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 This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions 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. 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 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.) Serve cauliflower with gravy.

Lauren Miyashiro Food Director Lauren Miyashiro is the Food Director for Delish.com.

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