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!
Just look at that tasty 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
A whole roasted head of cauliflower topped with a creamy mushroom sauce that is just packed with flavour and nice and healthy!
ingredients
- 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
- 1 large head of cauliflower
- 1 tablespoon oil
- salt and pepper to taste
- 1/2 cup gruyere, shredded (optional)
For the creamy mushroom sauce:
For the roast head of cauliflower:
directions
- 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.
- Add the garlic and thyme and cook for a minute.
- Add the wine and deglaze the pan.
- 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.
- Season with salt and pepper to taste.
- 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.
- Pour the mushroom sauce on top, sprinkle with cheese, return to the oven and broil until the cheese has melted, about 3-5 minutes.
- Slice and enjoy topped with the mushroom sauce!
For the creamy mushroom sauce:
For the roast head of cauliflower:
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I love cauliflower! Great recipe!
This looks so creamy and awesome!
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! 🙂
The sauce looks over the top delicious Kevin, and I love that this is a vegetarian dish!
Kevin, I'll totally be making this cauliflower over the weekend 🙂
I love cauliflower!
Love your recipes that are naturally gluten free AND delicious!!! You're a genius!!! Can't wait to try this one
Thank you Kevin !!! Looks Delicious !!! is it at 400 degrees ? I will try your recipe next week 😀 Muchas Gracias !!!
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
Connie Hatch-Feir: You can omit the parmesan from the sauce and just sprinkle on more gruyere! Enjoy!
Maktub29: It's 450F. Enjoy!
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.
Kilyena: I'm glad you enjoyed it! I love the mushroom sauce on things like green beans, roasted potatoes, etc!
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!
Unknown: I'm glad you like it! It's my current favourite side dish!
I made this and it's delicious! You want to put the mushroom sauce on everything. As vegetarians, we like to try new dishes and this one is on our favorite list.
I just made this and it was really good. I think next time I'll double the mushroom sauce. Thanks for sharing!
Sara Haase: I'm glad you like it! Extra sauce is always good!
I usually steam my head of cauliflower for 10 to 15 minutes(depending on size). I then allow to drain on a roasting rack for 10 minutes. Then I will roast.
Alice Boudreaux: I use that method as when I want to do things faster or cut down on the oven time required but I prefer to do it fully roasted when possible!
I was short on time so I boiled the cauliflower for 20 minutes first, then broiled with the sauce over it. SO GOOD…. Will be keeping this recipe for future use 🙂 Thanks!
I tried this recipe last night with a vegetable loving friend. I have a spinal cord injury so sometimes I miss interpret things. I was at my friends house so I didn’t use cream but half and half. I used a whole garlic bulb instead of cloves. I used the whole 8oz. Of gruyère instead of a shredded amount.
It still turned out fantastic. We had to stop ourselves from eating the whole thing. Next time at home I’ll make it according to the recipe with a smaller head. But I took some home and my boyfriend was upset that I didn’t cook it at home. So I redid the recipe according to the article and I almost died and went to heaven.
Any suggestions on how this could be made dairy free? I love califlower and this looks so good!
You can use as milk substitute, like cashew milk, instead of the cream, nutritional yeast instead of parmesan, and a dairy free cheese in place on the Gruyere.