Description
This Roast Head of Cauliflower with Silky Mushroom & Gruyère Sauce is a stunning centerpiece for any occasion, combining flavor and elegance.
Ingredients
Scale
- For the Mushroom Sauce:
- 2 tbsp butter
- 1 small onion, diced
- 8 oz cremini mushrooms, sliced
- 2 garlic cloves, chopped
- 1 tsp fresh thyme, chopped
- ¼ cup dry white wine (or broth)
- ¼ cup vegetable or chicken broth
- ½ cup cream
- ½ cup grated Parmesan
- 1 tbsp white miso paste (optional)
- Salt and black pepper, to taste
- For the Roasted Cauliflower:
- 1 large head cauliflower
- 1 tbsp oil
- ½ cup shredded Gruyère (optional)
- Salt and black pepper, to taste
Instructions
- Start by preheating your oven to 400°F (200°C). While the oven is heating, take your large head of cauliflower and trim the leaves and remove the core, ensuring the head remains intact. Using a brush, coat the surface of the cauliflower head with oil, and season it generously with salt and pepper, ensuring every crevice gets covered.
- Once your cauliflower is seasoned, place it in a baking dish. Transfer the dish to the preheated oven and let it roast for about 50 to 75 minutes, or until it becomes golden and tender.
- While the cauliflower roasts, prepare the mushroom sauce by melting the butter over medium heat, then sautéing diced onion and sliced mushrooms until translucent. Add garlic and thyme, deglaze with wine, and finish with broth and cream until thickened.
- Pour the mushroom sauce over the roasted cauliflower and if desired, sprinkle with Gruyère before broiling until bubbly.
Notes
Ensure your cauliflower has no blemishes, adjust cooking times based on your oven, and enjoy with fresh salads or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Vegetarian
Nutrition
- Calories: 320 kcal
- Sodium: 600 mg
- Protein: 10 g