Description
Roasted Cauliflower with Garlic Herb Gravy is a flavorful and comforting dish that combines crispy, caramelized cauliflower with a rich, savory garlic herb gravy. Perfect as a main or side, this versatile recipe is healthy, easy to customize, and impresses with both taste and presentation.
Ingredients
Scale
Cauliflower
- 1 firm head of fresh cauliflower, cut into florets
- 2–3 tablespoons extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Garlic Herb Gravy
- 2 tablespoons extra virgin olive oil or plant-based butter
- 3 cloves fresh garlic, minced
- 2 tablespoons all-purpose flour or cornstarch (for gluten-free)
- 2 cups warm vegetable or chicken broth (use vegetable broth for vegan)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon fresh lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Cauliflower: Start by washing and cutting the cauliflower head into evenly sized florets to ensure uniform roasting. Pat dry gently to remove excess moisture, which is key to achieving that crispy texture.
- Season and Roast: Toss the cauliflower florets in olive oil, salt, and pepper, spreading them out on a baking sheet in a single layer. Roast in a preheated oven at 425°F (220°C) for about 25-30 minutes until golden and crispy on the edges, flipping halfway through for even cooking.
- Prepare the Garlic Herb Gravy: Meanwhile, sauté minced garlic in olive oil or butter until fragrant but not browned. Whisk in flour or cornstarch to form a roux, then gradually add warm broth while stirring to avoid lumps. Add chopped fresh herbs, salt, pepper, and a splash of lemon juice, simmering the mixture until thick and flavorful.
- Combine and Serve: Once the cauliflower is roasted to perfection, place it on a serving platter and generously drizzle the garlic herb gravy on top. Garnish with extra fresh herbs if desired and serve warm for the best experience.
Notes
- Dry your cauliflower thoroughly before roasting to maximize crispiness.
- Don’t crowd the pan; spread cauliflower in a single layer with space between pieces for even caramelization.
- Use fresh herbs for vibrant flavor in the gravy.
- Add broth gradually to the roux while whisking to avoid lumps.
- Taste and adjust seasoning at the end with lemon juice and salt to balance flavors.
- Store cauliflower and gravy separately to preserve texture.
- Reheat cauliflower in oven or skillet to restore crispness; warm gravy gently before serving.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: roasted cauliflower, garlic herb gravy, gluten free, healthy side dish, vegan option, savory gravy
