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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.

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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.


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