Over Thanksgiving I stumbled upon well cooked and well pureed cauliflower as a thickener for gravy. I added a bit of cream cheese to the liquid and then enough puree to thicken it to a nice consistency. It wasn't as creamy textured as flour thickened gravy, but was not as "waxy" as gum thicken gravy either.

All in all, I was quite pleased with the results.

Karen