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.

Hilary Meyer
Source:, October 2018


Recipe Summary

30 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and coat with cooking spray.

  • 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. The center few slices should remain more or less intact, but the outer slices will crumble into smaller pieces. Cut any of the medium pieces into 1/2- to 3/4-inch-thick flat shapes--it's the flat surfaces that roast the best. Place the large and medium pieces on the baking sheet with the cut surfaces touching the parchment paper; sprinkle the small pieces in any empty spots. Coat the cauliflower with cooking spray and season with 1/4 teaspoon pepper and 1/8 teaspoon salt.

  • Roast the cauliflower, gently turning once halfway through, until browned and the stems feel tender when pierced with the tip of a knife, 25 to 35 minutes.

  • Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; cook, without stirring, until the mushrooms are golden brown on one side, about 3 minutes. 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. Stir in thyme.

  • Serve the cauliflower "steaks" and any additional florets with the gravy.


To make ahead: Refrigerate mushroom gravy (Step 4) for up to 4 days. Reheat before serving.

Nutrition Facts

227 calories; protein 6.4g 13% DV; carbohydrates 18g 6% DV; dietary fiber 5g 20% DV; sugars 5.3g; fat 14.9g 23% DV; saturated fat 2g 10% DV; vitamin a iu 70.7IU 1% DV; vitamin c 103.1mg 172% DV; folate 138.5mcg 35% DV; calcium 53.9mg 5% DV; iron 1.5mg 9% DV; magnesium 40.8mg 15% DV; potassium 847.2mg 24% DV; sodium 771.5mg 31% DV; thiamin 0.2mg 19% DV.