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Roasted Thanksgiving Cauliflower

| Updated Nov 18, 2016


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.

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1 head of cauliflower, break into 8  cauliflower crowns

1 1/2 tablespoons olive oil

1/2 onion, chopped into 3 large pieces


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


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.


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.


Mike Wendland

Published on 2016-11-18

Mike Wendland is a multiple Emmy-award-winning Journalist, Podcaster, YouTuber, and Blogger, who has traveled with his wife, Jennifer, all over North America in an RV, sharing adventures and reviewing RV, Camping, Outdoor, Travel and Tech Gear for the past 12 years. They are leading industry experts in RV living and have written 18 travel books.

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