Johnny’s Thanksgiving Cauliflower

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  • 00:15Prep Time
  • 01:30Cook Time


  • 1 big head of cauliflower
  • 4 Tbsp. butter, melted
  • 4 garlic cloves
  • 6 sage leaves
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • Johnny’s Seasoning Salt
  • Johnny’s Seasoned Pepper
  • 1 Tbsp. butter
  • 1/2 Onion, finely chopped
  • 4 oz. cremini mushrooms, finely chopped
  • 3 Tbsp. all-purpose flour
  • 3 Tbsp. unsalted butter
  • 2-4 cup vegetable stock


  1. Preheat oven to 450 degrees F.
  2. Rub the cauliflower all over with melted butter. Season with Johnny’s Seasoning Salt and Seasoned Pepper.
  3. Place in cast iron skillet, surrounded by garlic, 4 sage leaves, 2 sprigs of thyme and 2 sprigs of rosemary.
  4. Bake for 90 minutes until charred in parts and tender throughout, brushing with more melted butter through. Pierce the cauliflower with a paring knife skewer to check the tenderness.
  5. Make gravy. Chop remaining thyme and rosemary leaves.
  6. Melt remaining butter in a small saucepan over medium heat.
  7. Add the onion and sauté until beginning to soften about 3-5 minutes.
  8. Stir in the mushrooms and season mixture with Johnny’s Seasoning Salt and Seasoned Pepper. Add herbs and cook until the mushrooms are tender and browned.
  9. Add 1-2 cloves of the roasted garlic (skins removed), breaking up the cloves with a whisk or wooden spoon.
  10. Stir in flour and cook for 1 minute.
  11. Whisk in 2 cups of vegetable and bring mixture to a boil.
  12. Reduce heat slightly and simmer for 5 minutes, until the mixture has thickened to your desired consistency. Add more vegetable stock if desired.
  13. Pour gravy on charred cauliflower and enjoy!

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