1cupdrippings(from the bottom of the pan of a roast chicken, turkey or beef roast)
Place the cauliflower florets and 1 1/2 cups chicken stock in a pot on medium high heat. Leave the florets to simmer in the stock for approximately 8-10 minutes until they are very tender and easily pierced with a fork.
Once the cauliflower is cooked, transfer it along with any excess liquid from the pot into a blender and blend into a smooth puree. Set aside
Pour the 1 cup of drippings (from the bottom of the roasting tray of a chicken/turkey or roast beef) into a sauce pan on high heat. Add in 1 cup of stock, bring to a boil and leave to reduce for 5 minutes.
Once the liquid has reduced by approximately 1/3, lower the heat to medium and start by adding in one large spoonful of the cauliflower puree. Whisk to fully incorporate and then add another spoonful, whisking as you add to ensure the gravy is well mixed. Continue adding the puree until the gravy has reached your desired consistency. Taste and season with salt and pepper and poultry seasoning if desired.