Explore this recipe
Category
Cuisine
Required Equipment
- Large pot
- Sheet pan
- Skillet
- Whisk
- Pastry brush
Utilized Devices
Cooking Techniques
- parboiling
- roasting
- sauteing
- simmering
Ingredients
- 900 gCauliflower — trimmed
- 45 mlOlive oil — divided
- 30 gDijon mustard
- 2 gLemon zest
- 9 gGarlic — grated
- 3 gFresh parsley — chopped, plus more for serving
- 3 gFresh thyme — chopped
- 4 gFresh sage — chopped
- 9 gKosher salt — divided
- 1 gFreshly ground black pepper
- 28 gUnsalted butter
- 80 gShallots — thinly sliced
- 225 gCremini mushrooms — sliced
- 480 mlVegetable broth
- 15 mlTamari
- 16 gCornstarch
- 30 mlCold water
- 5 mlBalsamic vinegar
Instructions
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.
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.
Chef Tips
- ⭐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.
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Nutritional Highlights
- ✓Cauliflower brings fiber and vitamin C
- ✓Mushroom gravy adds savory depth without meat
- ✓Naturally gluten-free holiday centerpiece
Dietary Notes
Compliant With
Allergens
- Contains dairy (butter)
- Contains soy (tamari)
FAQ
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.
Nutrition
| Calories | 260 |
| Protein | 8 g |
| Carbs | 20 g |
| Fat | 16 g |