Thanksgiving Oven-Baked Cauliflower | Cooking With Jade The Food and Travel Blog by Chef Jade
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Thanksgiving Oven-Baked Cauliflower

Cauliflower is one of the greatest vegetables to roast, requiring minimum work to prepare. Did you check the Cauliflower recipes I have added to my website? If not, here are them: Roasted Cauliflower, Caramelized Cauliflower Orzo Salad with Grilled Broccolini, and Vegetarian Warm Cauliflower & Kale Salad.

Check this new recipe and let me know if you like it!

(Cooking Time: 10 minutes \ Preparation Time: 75 minutes\ Servings: 3)

NUTRITIONAL FACTS

Calories 107g / Fats 8.6g / Cholesterol 15mg / Total Carbohydrate 6.9g / Protein 2.6g

KITCHEN TOOLS

  • Baking sheet
  • Saucepan
  • Knife

INGREDIENTS:

For the cauliflower:

  • 1 large cauliflower
  • 4 tablespoons of melted coconut oil or butter
  • 4 cloves of garlic
  • 4 fresh sage leaves
  • 4 sprigs of thyme
  • 4 sprigs of rosemary
  • Salt and pepper

Gravy sauce:

  • 4 tablespoons vegetable margarine or butter
  • 1 onion
  • 125 g button mushrooms
  • 1 tablespoon of chopped sage
  • 1 tablespoon of rosemary
  • 1 tablespoon of thyme
  • 3 tablespoons of wheat flour
  • 1 handful of dried cranberries
  • 1 ½ cups of vegetable broth approximately

DIRECTIONS:

  • Start with the cauliflower. Get rid of its leaves, wash it and dry it.
  • Place it on a baking sheet. Brush with melted fat and sprinkle with chopped herbs.
  • Bake for about an hour in a preheated oven at 400°F.
  • Ten-fifteen minutes before the end of cooking, add the garlic cloves.
  • Check the cooking; a knife should fit easily into the cauliflower.
  • About twenty minutes before the end of cooking the cauliflower, make the sauce.
  • Peel and slice the onion. Clean and slice the mushrooms.
  • Melt the butter or margarine in a thick-bottomed saucepan. Sauté the onions for about 5 minutes; then add the mushrooms, cranberries and herbs and continue cooking for 4-5 minutes.
  • Add the flour and continue cooking for 1 minute.
  • First, pour half the quantity of broth, mix well then simmer over heat until the sauce thickens.
  • Pour the remaining quantity of broth if the sauce seems too thick.
  • Serve immediately with the cauliflower.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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