Roast Head of Cauliflower in Creamy Mushroom Sauce

Roast Head of Cauliflower in Creamy Mushroom Sauce
Looking for a tasty side dish for a special dinner? I've got you covered with this roast head of cauliflower in creamy mushroom sauce which really presents well when you place the whole head of cauliflower on the table and then slice into it to serve! 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! You can easily whip up the mushroom sauce while the cauliflower is roasting and when it's done you are ready to enjoy! This roast head of cauliflower in creamy mushroom sauce is the perfect side dish for any meal!

Roast Head of Cauliflower in Creamy Mushroom Sauce
Just look at that tasty creamy mushroom sauce!

Roast Head of Cauliflower in Creamy Mushroom Sauce

Roast Head of Cauliflower in Creamy Mushroom Sauce
Doesn't it look amazing when you carve into the cauliflower at the table!

Roast Head of Cauliflower in Creamy Mushroom Sauce

Roast Head of Cauliflower in Creamy Mushroom Sauce
Roast Head of Cauliflower in Creamy Mushroom Sauce

Roast Head of Cauliflower in Creamy Mushroom Sauce

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 8

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.
  6. For the roast head of cauliflower:
  7. 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.
  8. Pour the mushroom sauce on top, sprinkle with cheese, return to the oven and broil until the cheese has melted, about 3-5 minutes.
  9. Slice and enjoy topped with the mushroom sauce!
Nutrition Facts: Calories 148, Fat 12g (Saturated 6g, Trans 0), Cholesterol 32mg, Sodium 138mg, Carbs 8g (Fiber 2g, Sugars 3g), Protein 5g
Nutrition by: Nutritional facts powered by Edamam

15 comments:

Maria said...

I love cauliflower! Great recipe!

Julie Wampler said...

This looks so creamy and awesome!

Kiera said...

This looks amazing! But tell me please how you decide to combine mushrooms and cauliflower? To me, it`s very unusual combination. However, I am sure it tastes good and actually I will try the recipe very soon! :)

Heather Christo said...

The sauce looks over the top delicious Kevin, and I love that this is a vegetarian dish!

marla {Family Fresh Cooking} said...

Kevin, I'll totally be making this cauliflower over the weekend :)

Maria said...

I love cauliflower!

Michelle Cosse said...

Love your recipes that are naturally gluten free AND delicious!!! You're a genius!!! Can't wait to try this one

Maktub29 said...

Thank you Kevin !!! Looks Delicious !!! is it at 400 degrees ? I will try your recipe next week :D Muchas Gracias !!!

Connie Hatch-Feir said...

I would love to make this, but sadly, I can't stand Parmesan cheese or any "stinky" cheese (I know, I know). Can you suggest a sub for the Parmesan? I do love Gruyere though. Thanks

Kevin Lynch said...

Connie Hatch-Feir: You can omit the parmesan from the sauce and just sprinkle on more gruyere! Enjoy!

Kevin Lynch said...

Maktub29: It's 450F. Enjoy!

Kilyena said...

WOW!! This was so awesome! I made it for dinner last night and my hubby is still raving about it today. The wonderful thing about this recipe is the creamy mushroom sauce would go over about anything and would be fabulous! I love cauliflower and does my hubby but we were going over a list of things the sauce would compliment including many meats. Bravo Kevin! This will be a regular recipe in our home.

Kevin Lynch said...

Kilyena: I'm glad you enjoyed it! I love the mushroom sauce on things like green beans, roasted potatoes, etc!

Unknown said...

I made this tonight to go with a roast pork tenderloin and it was perfect. I used 1/2+1/2 instead of cream and it was delicious. Thank you for a recipe that gets my husband to eat cauliflower!

Kevin Lynch said...

Unknown: I'm glad you like it! It's my current favourite side dish!

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