Roasted Thanksgiving Cauliflower

 Roasted Thanksgiving Cauliflower

 

A Vegan Thanksgiving that is healthy and tasty.

Bake:  450 degrees for 25 – 35 minutes on lower rack of the oven.  Check and stir  every 5-10 minutes.

Want more recipes like this?  Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/

 

Ingredients:

1 head of cauliflower, break into 8  cauliflower crowns

1 1/2 tablespoons olive oil

1/2 onion, chopped into 3 large pieces

Gravy:

1 tablespoon olive oil

1/4 onion, diced

4 oz. mushrooms, diced

4 sage leaves

4 thyme sprigs

4 rosemary sprigs

1 teaspoon black pepper

1/8 teaspoon red pepper

1/2 teaspoon garlic powder

salt and pepper to taste

2 cups vegetable broth or stock

Thickener: (Combine and add during the last 5 minutes prior to serving the gravy).

1 tablspoon arrowroot (or cornstarch or wondra flour)

2 tablespoons water

Directions:

Cut cauliflower into florets (approximately 8 pieces per cauliflower) and place on a baking sheet.  Add 1/2 onion cut into quarters. Drizzle the vegetables with olive oil, salt and pepper.  Bake in a pre heated oven for 20 – 35 minutes, stirring frequently (every 5-10 minutes).  Roast in the oven until the cauliflower is fork tender and the crowns are nicely browned and the onion is tender.

Gravy:

Saute' diced onion, mushrooms and herbs in a saucepan over medium heat for 5 minutes.  Add herbs and vegetable broth or stock.  Simmer over medium heat for 10 minutes.  Add a slurry of arrowroot mixed with water to the saucepan to thicken the gravy.

Plate the cauliflower and onion wedges.  Drizzle the cauliflower and onion with veggie gravy and garnish with a few sprigs of sage.  Serve with cranberry sauce and or a side salad.

 

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!