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.
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.