This easy paleo gravy recipe delivers that traditional gravy flavor without gluten, grains, or flour of any kind—and it's keto and Whole30 friendly!
Over the years, I have tried many, many paleo Thanksgiving gravy recipes. I think this easy paleo gravy recipe is the best one. It's quick to put together, and it uses a combination of pureed vegetables, pan drippings and fresh herbs to get that traditional Thanksgiving gravy flavor.
The secret ingredient in this gravy is cauliflower. The cauliflower stands in for the flour that is used in a traditional roux based gravy, and makes the gravy thick and creamy. And you can make this easy paleo gravy while the turkey is resting, just like you would with a traditional gravy. Or make it ahead and add the pan drippings when you reheat the gravy.
Try this easy paleo gravy over roast turkey and stuffing and you'll never miss the flour! This post contains some affiliate links, you can read my full disclosure here.
How to make easy paleo gravy
An easy flourless gravy that delivers that traditional gravy flavor. It's thickened with pureed cauliflower but you can't taste it!
- 2 tablespoons turkey fat from pan drippings or ghee
- 1/2 cup chopped onions
- 2 cups chopped cauliflower
- pan drippings
- 1-2 cups chicken or turkey stock
- several sprigs fresh thyme or other herbs
- sea salt and fresh ground pepper to taste
- Heat fat over medium heat in sauce pan. Add onions and cook until onions start to brown. Stir in cauliflower and thyme sprigs.
- Measure pan drippings and add enough stock to equal 2 cups of liquid. Add pan drippings/stock mixture to pan with vegetables. Simmer until cauliflower is fork tender, about 10 minutes. Remove herb stems.
- Carefully transfer mixture to Vitamix. Blend on high until smooth and creamy.
- Return gravy to pan to reheat. Add more stock to thin to desired consistency, if needed. Season with salt and pepper to taste.
More paleo Thanksgiving recipes
Paleo Cornbread Dressing
3-Ingredient Paleo Cranberry Sauce
Paleo Pumpkin Pie
To add another bit of flavour and some colour, add some of the water that the brussel sprouts are cooked in and maybe about 1/2 cup of peeled squash roasted in butter until browned … everybody raves about it at my table … 😀
I’m not sure, but I doubt there was any caveman who owned a Vitamix. LOL That being said, this recipe does sound great!
Replace the cauliflower with tapioca starch, and you won’t end up with cauliflower flavor in your gravy. You only need a tablespoon or so to thicken the gravy up nicely.
Looking for best gravy to smother over meat, veggies etc.? So, this it! I cant wait to prepare this!