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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Maria says
December 18, 2015 at 1:39 pmI love cauliflower! Great recipe!
Julie Wampler says
December 18, 2015 at 3:36 pmThis looks so creamy and awesome!
Kiera says
December 18, 2015 at 3:45 pmThis 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 says
December 18, 2015 at 7:12 pmThe sauce looks over the top delicious Kevin, and I love that this is a vegetarian dish!
marla {Family Fresh Cooking} says
December 18, 2015 at 10:16 pmKevin, I'll totally be making this cauliflower over the weekend 🙂
Maria says
December 19, 2015 at 2:02 amI love cauliflower!
Michelle Cosse says
December 19, 2015 at 2:32 amLove your recipes that are naturally gluten free AND delicious!!! You're a genius!!! Can't wait to try this one
Maktub29 says
December 19, 2015 at 3:19 amThank you Kevin !!! Looks Delicious !!! is it at 400 degrees ? I will try your recipe next week 😀 Muchas Gracias !!!
Connie Hatch-Feir says
December 19, 2015 at 11:07 amI 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 says
December 19, 2015 at 1:36 pmConnie Hatch-Feir: You can omit the parmesan from the sauce and just sprinkle on more gruyere! Enjoy!
kevin says
December 19, 2015 at 1:37 pmMaktub29: It's 450F. Enjoy!
Kilyena says
December 31, 2015 at 1:41 pmWOW!! 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 says
December 31, 2015 at 4:13 pmKilyena: I'm glad you enjoyed it! I love the mushroom sauce on things like green beans, roasted potatoes, etc!
Unknown says
January 19, 2016 at 2:19 amI 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 says
January 19, 2016 at 1:30 pmUnknown: I'm glad you like it! It's my current favourite side dish!
Sara Haase says
October 28, 2016 at 12:37 amI just made this and it was really good. I think next time I'll double the mushroom sauce. Thanks for sharing!
kevin says
October 31, 2016 at 4:45 pmSara Haase: I'm glad you like it! Extra sauce is always good!
Alice Boudreaux says
November 21, 2016 at 2:00 amI 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.
kevin says
November 21, 2016 at 7:01 pmAlice 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!
Ash Nemo says
September 6, 2017 at 6:17 pmI 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!