I love cooking and experimenting in the kitchen, but sometimes I just run out of energy and want something easy for meals. For busy days, I like to have a few pre-made components in the fridge to quickly assemble a meal. This creamy grain free gravy is one of my staples.
I often make double or triple batches of this gravy, and freeze half of it. I love this gravy on chicken, beef, or salmon. I even toss it with zucchini pasta or spaghetti squash for a dairy free spin on fettucini alfredo.
It is also perfect for holiday meals as a substitute for flour-thickened gravy.
Grain Free Gravy
Serves: Makes almost 2 cups
This grain free gravy relies on vegetables instead of starches or flour to create a rich, silky sauce.
Ingredients
- 2 Tbs. ghee
- ½ onion, diced
- ¼ head cauliflower florets (1/4 lb. cauliflower)
- ½ or ¾ cup broth or juice from a roast
- Sea salt and pepper, to taste
- 1- 2 Tbs. fat from the pan drippings (substitute an additional tablespoon of ghee)
- Optional: 1 scoop collagen peptides, available here
Instructions
- the onions until deep brown, soft, and caramelized, stirring often. It will take about 15 minutes.
- While onion is cooking, prepare the cauliflower. Steam cauliflower florets until very tender. Drain well.
- Puree cauliflower with the caramelized onion and ½ to ¾ cup stock or pan juice and the fat or pan drippings. If gravy is too thick, add more broth. Taste and adjust salt and pepper.
- Optionally, to add nutrient-dense protein, stir in the collagen peptides. It dissolves without flavor or texture.
Lauren this looks so simple! Thanks 🙂 I am so edited for your e-book ! *happy dance !
This looks amazing! I’m pinning it to try soon.
Wow, gravy from cauliflower, that’s awesome! Thanks for linking up to Healthy 2Day Wednesday!
I enjoyed making this on Thanksgiving, and I will definitely make it again!
So glad you enjoyed it! I had it for Thanksgiving, too!
This is awesome. I thought I’d used cauliflower in every capacity possible. Thank you!!
lol, meat and sauerkraut is my fall-back meal too. I have to eat four times a day and I still can’t have fruit or yogurt/kefir (so no shakes), and I’m so tired I can’t cook for days at a time… that’s why I’m researching sauces! After dozens of the exact same meal, I refuse to eat another plate of boiled meat and sauerkraut! Gravy, dip, whatever it takes, lord help me…
Granted, I can’t have cauliflower either, but I tried boiling onions in broth until it reduced way down, and then blending it, and that was a great gravy (plus a good way to get my daily dose of broth in). It just takes so much effort to turn on the stove!
I made this gravy today. I HATE cauliflower…but this gravy was AWESOME! Thank you!
I put the gravy over some crunchy topped baked chicken.
I got the crunchy for the top of the chicken by taking the left over plantain tortillas (as also found in your 15 sandwich entry) and baking them again to crisp them up…then pulverizing them in the food processor to make “bread” crumbs. A tiny bit of egg wash on the chicken then rolled in the plantain tortilla crumbs…sprinkle with whatever seasonings you want then bake on high heat quickly to sear in juices. They were super yummy. Thanks so much for sharing all your stuff.
Just made this as a test run to see if it was worthy to be at our Thanksgiving table. IT WAS STELLAR! My clan was liberally putting this on everything on their plate. This may just be my go to gravy— even when we get off of GAPS. Few ingredients, superb taste, nutrient dense= winner!!
I’m glad to hear this!
Lauren, Love your tasty and simple gravy recipe! It’s perfect for me right now since I’m gluten and wheat free. Thanks!