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!

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

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:

– 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.

For the roast head of cauliflower:

– 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!

Nutrition Facts: Calories 148, Fat 12g (Saturated 6g, Trans 0), Cholesterol 32mg, Sodium 138mg, Carbs 8g (Fiber 2g, Sugars 3g), Protein 5g