The highlight of this gorgeous vegan holiday main dish recipe is the surprisingly rich dairy-free mushroom gravy.
The roasted cauliflower is also pleasantly delicious thanks to a little caramelization while roasting.
Smother a side of vegan mashed potatoes with any extra gravy.
Remove any outer leaves from cauliflower, but leave stem intact.
Place on a cutting board, stem-side down.
Using a large chef’s knife, cut into 1/2- to 3/4-inch-thick slices.
Coat the cauliflower with cooking spray and season with 1/4 teaspoon pepper and 1/8 teaspoon salt.
Meanwhile, heat oil in a large skillet over medium-high heat.
Stir and continue cooking until they’ve released most of their liquid, 2 to 3 minutes more.
Add shallot and cook, stirring, until fragrant, about 1 minute.
Reduce heat to medium.
Add sherry and cook, stirring, until evaporated, about 1 minute.
Sprinkle flour over the mushrooms and stir to coat.
Add broth and bring to a boil, stirring.
Cook, stirring, until thickened and reduced slightly, 5 to 7 minutes.
Serve the cauliflower “steaks” and any additional florets with the gravy.
Tips
To make ahead: Refrigerate mushroom gravy (Step 4) for up to 4 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
