Step 1

For the gravy, in a large skillet, heat the oil over medium heat

Step 2

Add the onion and garlic and cook, stirring occasionally, for about 3 minutes

Step 3

Add the mushroom bacon and mushrooms and cook, stirring occasionally, for 15 minutes

Step 4

Meanwhile, in a very small bowl, whisk together ¼ cup of the vegetable broth and the cornstarch to make a slurry, then set aside

Step 5

Add the thyme, rosemary and wine to the mushroom mixture and reduce until the wine is almost evaporated

Step 6

Stir in the remaining 1 ¾ cups vegetable broth and the tamari and broth and bring to a boil

Step 7

Whisk in the slurry and bring to a boil again

Step 8

Season with the pepper and keep warm until ready to serve

Step 9

For the cauliflower, preheat the oven to 400°F

Step 10

In a small bowl, whisk together the butter, oil, garlic and sage and season with salt and pepper to taste

Step 11

Place the cauliflower stem-side down in a Dutch oven or other baking dish and coat completely with the butter mixture

Step 12

Cover the cauliflower with foil and roast for 30 minutes

Step 13

Remove the foil and roast until tender, 10 to 20 minutes more

Step 14

Turn on the broiler to high

Step 15

Sprinkle the cheese all over the cauliflower and broil until the cheese begins to turn golden brown, 3 to 5 minutes

Step 16

Sprinkle with the parsley and serve with the mushroom gravy