Makes roughly 2 cups of gravy



  1. Steam cauliflower till soft and mushy then put aside.
  2. Add 2 Tbsp of butter (ghee or coconut oil for a dairy free option) to frypan on medium heat.
  3. Saute onions till golden brown - this will take roughly 20 minutes. 
  4. Add the remaining butter along with the garlic and continue cooking for another 5 minutes. 
  5. Now add the cauliflower, broth, water and stir through. 
  6. Add the gravy mixture into a food processor or a blender and blitz until completely smooth and creamy. 
  7. Now add the gravy back into the frying pan and continue to simmer until the natural sweetness from the onions is gone and you get to your preferred gravy thickness. 
  8. Serve the gravy with our Lemon & Herb Roast Chicken or anything you like!

Will last for 10 days in the fridge.