ROASTED CAULIFLOWER AND GRAVY   for 6

Ingredients

• 1 big head of cauliflower
• 4 tbsp. butter, melted (divided)
• 4 garlic cloves (skin-on)
• 6 sage leaves
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• kosher salt
• Freshly ground black pepper

Gravy

• 1 tbsp. butter
• 1/2 Onion, finely chopped
• 4 oz. cremini mushrooms, finely chopped
• 3 tbsp. unsalted butter
• 3 tbsp. all-purpose flour
• 2-4 c. vegetable stock

Directions

1. Preheat oven to 450 degree F.
2. Rub the cauliflower all over with melted butter. Season with salt and pepper. Place in cast iron skillet, surrounded by garlic, 4 sage leaves, 2 sprigs of thyme and 2 sprigs of rosemary. Bake for 1 – 1/2 hours until charred in parts and tender throughout, brushing with more melted butter
3. Pierce the cauliflower with a paring knife skewer to check the tenderness.
4. Make gravy. Chop remaining thyme and rosemary leaves. Melt remaining butter in a small saucepan over medium heat. Add the onion and sauté until beginning to soften, about 3-5 minutes. Stir in the mushrooms and season mixture with salt and pepper. Add herbs and cook until the mushrooms are tender and browned. Add 1-2 cloves of the roasted garlic (skins removed), breaking up the cloves with a whisk or wooden spoon. Stir in flour and cook for 1 minute. Whisk in 2 cups of vegetable stock and bring mixture to a boil. Reduce heat slightly and simmer for 5 minutes, until the mixture has thickened to your desired consistency. Add more vegetable stock if desired.