Dinner / American
Herb-Roasted Cauliflower Crown with Shallot-Mushroom Gravy
A whole cauliflower roast brushed with Dijon-herb paste and served with a silky shallot-mushroom gravy for a festive vegetarian centerpiece.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 45 minutes
- Total
- 1 hour 5 minutes
- Serves
- 6
Gather your ingredients
Everything you need.
Allergen notes
- Contains milk. Check dairy and cheese product labels.
- Contains soy.
- Contains mustard.
- Yeast extracts, stocks, seasoning blends and fermented sauces can contain additional allergens such as cereals, celery or sulphites; check the actual product labels.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 425°F (220°C). Bring a large pot of salted water to a boil.
Lower the cauliflower into the water and parboil until just tender on the outside, about 5 minutes. Drain well and pat dry.
Stir together 2 tablespoons olive oil, Dijon, lemon zest, garlic, parsley, thyme, sage, 1 teaspoon salt, and black pepper.
Set the cauliflower on a sheet pan and brush all over with the herb paste. Roast until deeply golden and fork-tender, 35 to 40 minutes. Test the thick central stem with a small knife; the outside can brown before the centre softens. Cover loosely with foil if needed.
Meanwhile, melt the butter with the remaining 1 tablespoon olive oil in a skillet over medium heat. Sauté the shallots with a pinch of salt for 2 minutes, then add the mushrooms and cook until browned, 6 to 8 minutes.
Stir in the broth and tamari and simmer for 5 minutes. Whisk the cornstarch with the cold water, stir into the gravy, and cook until thickened, 2 to 3 minutes. Finish with balsamic vinegar.
Slice the cauliflower crown and spoon over the shallot-mushroom gravy. Garnish with extra parsley and serve hot.
0 of 7 steps complete
A little kitchen know-how
- Pat the cauliflower very dry so the herb paste clings and browns.
- Roast on the upper rack for extra caramelized edges.
- Add a splash of broth if the gravy thickens too much before serving.
Make it yours & keep it well
For a dairy-free gravy, replace the butter with olive oil and check the stock label.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Slice leftover cauliflower for easier chilling and keep the gravy in its own container.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
260 kcal · Protein 8 g · Carbohydrates 20 g · Fat 16 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I make the cauliflower crown ahead?
Roast it up to 6 hours ahead, then rewarm at 350°F (175°C) for 15 minutes while you make the gravy.
Can I keep the gravy vegan?
Swap the butter for olive oil and ensure the broth is vegan; the cornstarch keeps it velvety.
Why is the gravy lumpy?
Mix the starch with cold water until smooth before adding it. Stir as it comes to a simmer; loosen an overly thick gravy with broth.
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