Roasted Cauliflower and Mushroom Gravy


Gravy Ingredients

  • 16 ounces baby bella mushroom, wiped and finely chopped 
  • 2 cups veggie broth (or 2 cups of spring water & 2 tbsp Better than Bouillon Organic veggie) 
  • 2 tbsp vegan butter or oil (avocado, grapeseed)
  • 1 medium shallot, finely chopped
  • 1 small yellow onion, finely chopped
  • 2-3 Tbsp of chickpea flour (or your choice of flour)
  • 1 tsp Pink himalayan sea salt 
  • ½ tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder (OR equal parts ginger powder and pulverized shallot for garlic replacement)
  • 1 tsp thyme
  • 1 tsp parsley 
  • Optional: ¼ cup plant milk (listed in order of my favorite to use: hemp, coconut, oat or almond)


  1. Over medium heat, create a base for the gravy by sauteing the onions, shallot, and finally mushrooms. 
  2. Lightly season your base with spices and herbs and toss with less than a teaspoonful of water. Turn the heat down. 
  3. In a smaller pot, mix flour and oil or butter, stir the mixture over medium-low heat until browned into a roux (a flavorful, thickening paste for the gravy). Add a sprinkle of more spices to flavor the roux. Remove from heat
  4. Back to the veggies, add the roux to the pot with the veggies and toss to coat the veggies as best as possible. Scrape up the brown bits in the bottom of the veggie pan as well. 
  5. Add 1 cup of broth to the pot and stir. (When using Better Than Bouillon, add water to the mix and then BTB concentrate; stir well). Add more broth to the pot slowly, stirring occasionally. Here is a great time to taste, in case more flavor is needed. 
  6. Turn down the heat and allow the gravy to thicken, stirring occasionally. (Add ¼ cup plant milk to give the gravy a creamy consistency). Put the top on the pot and simmer for 5 minutes. 
  7. Remove the pot from heat and stir gravy. Allow to cool for 3 minutes and then serve drizzled or poured over desired dishes. 

Elevated Option: Mix 2 tbsp infused oil or butter with the gravy at the end!

Roasted Cauliflower Ingredients (prep early, cook towards the end when almost everything is ready)

  • 2 small heads of cauliflower, washed and cut into small fans or drums
  • ¼ cup grapeseed or avocado oil
  • 1 tsp Pink himalayan sea salt
  • ½ tsp Black pepper
  • 1 tsp Onion powder
  • 1 tsp Garlic powder (OR equal parts ginger powder and pulverized shallot for garlic replacement)
  • 1 tsp Smoked paprika 
  • Options: add spices to the blend, to taste 


1. Preheat oven to 400℉ and line a large baking sheet with parchment paper

(skip this step if using an air fryer, just follow the proper steps for your equipment).

2. Brush cauliflower pieces with very little oil on both sides. Mix chosen spices together in a small bowl and then season both sides of cauliflower. Store any leftover spice mix in an airtight container, labeled. 

3. Space out seasoned cauliflower on a prepared baking sheet. Put the sheet in the oven for 15 to 20 minutes, flipping the pieces over mid-way for an even golden-brown roast on both sides. 

4. Remove the pan from the oven and allow it to cool for 3-5 minutes. Add cauliflower to the plate and drizzle with vegan mushroom gravy. Enjoy! 

Mix it up option: If you are in the mood for mashed potatoes, but don’t’ feel like peeling the potatoes and preparing them, put your roasted cauliflower in a blender, add ½ to 1 cup of plant milk, 1 tbsp of vegan butter and puree! Viola…cauliflower mash! Complete the vision with gravy!