Roast Head of Cauliflower in Creamy Mushroom Sauce

Roasting cauliflower really brings out its flavour and it works just as well roasting the entire head of cauliflower as it does with roasting the florets! Once you have roasted your cauliflower you can dress it up in any number of ways and my favourite way is to top it with a creamy mushroom sauce that is just bursting with flavour!

Roast Head of Cauliflower in Creamy Mushroom Sauce

A whole roasted head of cauliflower topped with a creamy mushroom sauce that is just packed with flavour and nice and healthy!

ingredients

FOR THE CREAMY MUSHROOM SAUCE:

• 2 tablespoons butter
• 1 small onion, diced
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1/4 cup dry white wine (or broth)
• 1/4 cup vegetable broth or chicken broth
• 1/2 cup cream
• 1/2 cup parmigiano reggiano (parmesan), grated
• 1 tablespoon white miso paste (optional)
• salt and pepper to taste

FOR THE ROAST HEAD OF CAULIFLOWER:

• 1 large head of cauliflower
• 1 tablespoon oil
• salt and pepper to taste
• 1/2 cup gruyere, shredded (optional)

directions

FOR THE CREAMY MUSHROOM SAUCE:

1. Melt the butter in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their liquids and it's absorbed, about 10 minutes.
2. Add the garlic and thyme and cook for a minute.
3. Add the wine and deglaze the pan.
4. Add the broth and cream, bring to a boil and simmer to thicken, about 2-4 minutes, before mixing in the cheese and miso and removing from the heat.
5. Season with salt and pepper to taste.

FOR THE ROAST HEAD OF CAULIFLOWER:

6. Brush the cauliflower with the oil, season with salt and pepper and roast in a preheated 450F/230C oven on a baking pan until tender, about 50-75 minutes.
7. Pour the mushroom sauce on top, sprinkle with cheese, return to the oven and broil until the cheese has melted, about 3-5 minutes.
8. Slice and enjoy topped with the mushroom sauce!

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