I added half a cauliflower to my big batch of pan gravy.

I normally use mushrooms, but the store didn’t have any and cauliflowers were on sale, so I volumised my pan gravy by adding half a cauliflower to it.

I roasted a leg of lamb and some potatoes in this big pan. So it was covered in plenty of delicious fond. On the stovetop, made a roux of butter and flour, then in with the cauliflower to cook for a bit. Then covered it with stock and let it simmer until nice and thick.