- Preheat oven to 450°F.
- Put cauliflower in a large oven-safe skillet; rub all over with 2 tablespoons of melted butter, and season with salt and pepper.
- Arrange garlic and herbs around cauliflower.
- Bake cauliflower for 1 1/2 hours or until tender and slightly charred, brushing with remaining 2 tablespoons melted butter halfway through.
- (Pierce cauliflower with a paring knife to check if it’s ready.)
Gravy:
- In a small saucepan over medium heat, melt butter.
- Add onion and cook, stirring until soft, 5 minutes.
- Stir in mushrooms and herbs and season with salt and pepper.
- Cook, until soft and golden, about 4 minutes.
- Add 2 cloves of roasted garlic (skins removed), breaking up cloves with a wooden spoon.
- Stir in flour and cook 1 minute, then whisk in 2 cups of broth and bring mixture to a boil.
- Reduce heat to low and simmer until mixture has thickened to desired consistency, 5 minutes.
- Add more broth if desired.
- Serve cauliflower with gravy.
Serves 4.
Approximate nutritional information, per serving (based on 3 cups of broth and not including salt to taste):
300 calories, 24 g fat, 15 g saturated fat, 60 mg cholesterol, 35 mg sodium, 19 g carbohydrate, 5 g fiber, 7 g sugar, 6 g protein
