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Roast Head of Cauliflower with Silky Mushroom and Gruyère Sauce: A Comforting, Flavor-Packed Dish

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Discover how to make Roast Head of Cauliflower with Silky Mushroom and Gruyère Sauce – a rich, comforting dish for any occasion

Ingredients

Scale
  • For the creamy mushroom sauce:
  • 2 tablespoonsbutter
  • 1small onion, diced
  • 8 ouncescremini mushrooms, sliced
  • 2cloves garlic, chopped
  • 1 teaspoonthyme, chopped
  • 1/4 cupdry white wine (or broth)
  • 1/4 cupvegetable broth or chicken broth
  • 1/2 cupcream
  • 1/2 cupparmigiano reggiano (parmesan), grated
  • 1 tablespoonwhite miso paste (optional)
  • Salt and pepper to taste
  • For the roast head of cauliflower:
  • 1large head of cauliflower
  • 1 tablespoonoil
  • Salt and pepper to taste
  • 1/2 cupgruyere, shredded (optional)

Instructions

  1. Creamy Mushroom Sauce:
  2. 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.
  3. Add the garlic and thyme, cook for a minute.
  4. Deglaze with the wine, then add broth and cream.
  5. Bring to a boil and simmer until thickened, 2-4 minutes, then mix in the cheese and miso. Remove from heat. Season with salt and pepper.
  6. Roast Head of Cauliflower:
  7. Preheat oven to 450°F (230°C).
  8. Brush the cauliflower with oil, season with salt and pepper, and roast on a baking pan until tender, about 50-75 minutes.
  9. Pour the mushroom sauce over the cauliflower, sprinkle with gruyere, and broil until the cheese melts, 3-5 minutes.
  10. Slice and serve topped with extra mushroom sauce.

Find it online: https://www.kitchensara.com/roast-head-of-cauliflower-with-silky-mushroom-and/