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Roast Head of Cauliflower in Creamy Mushroom Sauce

[heart_this] · Dec 18, 2015 · 30 Comments

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!

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
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Cauliflower, Food, Gluten-free, Low-carb, Main Course, Mushroom, Recipe, Side Dish

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Reader Interactions

Comments

  1. Maria says

    December 18, 2015 at 1:39 pm

    I love cauliflower! Great recipe!

    Reply
  2. Julie Wampler says

    December 18, 2015 at 3:36 pm

    This looks so creamy and awesome!

    Reply
  3. Kiera says

    December 18, 2015 at 3:45 pm

    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! 🙂

    Reply
  4. Heather Christo says

    December 18, 2015 at 7:12 pm

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

    Reply
  5. marla {Family Fresh Cooking} says

    December 18, 2015 at 10:16 pm

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

    Reply
  6. Maria says

    December 19, 2015 at 2:02 am

    I love cauliflower!

    Reply
  7. Michelle Cosse says

    December 19, 2015 at 2:32 am

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

    Reply
  8. Maktub29 says

    December 19, 2015 at 3:19 am

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

    Reply
  9. Connie Hatch-Feir says

    December 19, 2015 at 11:07 am

    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

    Reply
  10. kevin says

    December 19, 2015 at 1:36 pm

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

    Reply
  11. kevin says

    December 19, 2015 at 1:37 pm

    Maktub29: It's 450F. Enjoy!

    Reply
  12. Kilyena says

    December 31, 2015 at 1:41 pm

    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.

    Reply
  13. kevin says

    December 31, 2015 at 4:13 pm

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

    Reply
  14. Unknown says

    January 19, 2016 at 2:19 am

    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!

    Reply
  15. kevin says

    January 19, 2016 at 1:30 pm

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

    Reply
  16. Anonymous says

    April 10, 2016 at 6:48 pm

    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.

    Reply
  17. Sara Haase says

    October 28, 2016 at 12:37 am

    I just made this and it was really good. I think next time I'll double the mushroom sauce. Thanks for sharing!

    Reply
  18. kevin says

    October 31, 2016 at 4:45 pm

    Sara Haase: I'm glad you like it! Extra sauce is always good!

    Reply
  19. Alice Boudreaux says

    November 21, 2016 at 2:00 am

    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.

    Reply
  20. kevin says

    November 21, 2016 at 7:01 pm

    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!

    Reply
  21. Ash Nemo says

    September 6, 2017 at 6:17 pm

    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!

    Reply
  22. Jacqueline Payne says

    December 5, 2019 at 1:43 pm

    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.

    Reply
  23. Jill says

    May 4, 2020 at 5:13 pm

    Any suggestions on how this could be made dairy free? I love califlower and this looks so good!

    Reply
    • kevin says

      May 7, 2020 at 12:14 pm

      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.

      Reply
  24. Lynn Glenn says

    November 11, 2020 at 9:29 am

    Hi Kevin,
    Thank you for the recipe!
    Can you tell me how to adapt it for an air fryer?
    I’m excited to try this.
    I love your recipes!
    Thank you,
    Lynn

    Reply
    • kevin says

      November 16, 2020 at 4:02 pm

      I am not too familiar with air fryers… if you have one that is large enough for the whole had of cauliflower you could roast the whole cauliflower in the air fryer. Otherwise you could split the cauliflower into florets and cook them in the air fryer until tender. Once the cauliflower is roasted, top with mushroom sauce!

      Reply
  25. Jean Nielson says

    November 14, 2020 at 9:35 am

    This was one of the best cauliflower recipes I’ve ever had! Will be a favorite in our household!

    Reply
  26. Claire says

    November 22, 2020 at 3:36 pm

    The first time I made this, I wanted more mushrooms so I doubled all of the sauce ingredients and it was too thin for our liking. The next time, I still doubled the sauce ingredients but omitted the wine and broth and added 1T flour to the sautéed mushrooms. Those changes thickened the sauce while maintaining the same amazing taste. Not only is this recipe a keeper but I can see integrating the creamy mushroom sauce into other recipes as well. Delicious!

    Reply
  27. Carole says

    September 26, 2021 at 10:35 am

    Amazing when made just as Kevin wrote it. Then-I sprinkled with cooked bacon pieces. Next level.

    Reply
  28. Yvonne says

    December 28, 2022 at 10:04 pm

    made this tonight. Cauliflower undercooked but burned on the top. Had to cut it apart in order to finish cooking. Disappointed. Recipe calls for 450 degrees. Not enough sauce to cover the cauliflower. Probably should double sauce.

    Reply

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