This recipe for Cauliflower Gravy is extra nutrient dense because it uses a cruciferous vegetable (cauliflower) rather than flour or starch to thicken it. Cauliflower has a Nutrivore Score of 1585, compared to unenriched wheat flour’s Nutrivore score of 66, so I think you’ll see why this swap is a no-brainer.
All you need to do to make this simple and foolproof Cauliflower Gravy is simmer the cauliflower in broth until overcooked, pour into a blender, and blend to a puree! Since the goal is overcooked cauliflower (so that the texture is super smooth once pureed), it doesn’t matter if you cook the cauliflower a little too long! If it’s too thick, add a little more broth to thin. If it’s too thin, put it back on the stovetop and gently simmer to thicken.
- 3 cups cauliflower (about 1/2 head)
- 1 1/2 cups bone broth
- 1 clove garlic
- 1/2 teaspoon salt or to taste
- Place the cauliflower in a saucepan with the broth and garlic. Bring to a boil, then reduce the heat to maintain a simmer. Simmer for 15 to 20 minutes, until the cauliflower is overcooked.
- Pour the mixture into a high-speed blender. Cover the lid of your blender with a tea towel to make sure you don’t burn yourself. Blend for 1 minute, until completely smooth. Taste and season with salt if desired. If too thick, thin with additional broth or water.