This recipe is easy to modify, depending on your taste. If you prefer, you can use sautéed mushrooms instead of cauliflower, and you can also replace the cauliflower with an additional cup of diced onion (about 2 small onions). If you don't have pan drippings, you can substitute butter or olive oil.You can use onions instead of shallots (about 1/2 cup diced yellow onions). And finally, you can substitute frozen cauliflower for fresh.
Servings: 8servings (2 cups)
Calories: 24kcal
Ingredients
2 tablespoonschicken or turkey pan drippings
2shallotspeeled and sliced
2cups chopped raw cauliflower florets
2cupschicken broth or turkey, or water in a pinch
1/2teaspoonsalt
1tablespoonfresh thymepepper, or other herbs (optional)
Instructions
Place a stock pot on low to medium heat.
Add the pan drippings, shallots, and cauliflower to the pot. Sauté for a few minutes.
Add the broth, salt and herbs. Cover the pot and simmer until the cauliflower is tender, about 10 minutes or so.
Turn the heat off and cool for a few minutes.
Add the mixture to a blender or food processor in batches and blend or process the gravy until creamy. Add more stock or water if it's too thick.
Serve warm. Store in the refrigerator for a few days or freeze for a few months.