Roast Head of Cauliflower in Creamy Mushroom Sauce Recipe

This recipe elevates a humble head of cauliflower into a sumptuous, creamy dish, perfect as a hearty side or a vegetarian main course. The earthy flavors of the mushroom sauce complement the natural sweetness of the roasted cauliflower beautifully. Here’s how you can prepare this delightful dish:


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 substitute with 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, adds depth)
  • 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 cheese, shredded (optional, for topping)


  1. Preheat Oven:
    • Begin by preheating your oven to 400°F (200°C).
  2. Prepare Cauliflower:
    • Remove the leaves and trim the stem of the cauliflower head, ensuring it sits flat. Rub the entire head with oil and season generously with salt and pepper.
    • Place the cauliflower in a baking dish and roast in the preheated oven for about 30-35 minutes, or until the surface is crispy and slightly golden.
  3. Make Creamy Mushroom Sauce:
    • While the cauliflower roasts, melt butter in a saucepan over medium heat. Add the diced onion and sliced mushrooms, sautéing until the mushrooms are golden and the onions are translucent.
    • Add the chopped garlic and thyme, cooking for another minute until fragrant.
    • Deglaze the pan with the white wine (or broth), letting it reduce slightly.
    • Pour in the vegetable or chicken broth, bring to a simmer, and then add the cream. Allow the mixture to simmer gently until slightly thickened.
    • Stir in the grated Parmesan and miso paste (if using), until smooth. Season with salt and pepper to taste.
  4. Combine and Finish:
    • Once the cauliflower is roasted, remove from the oven. Pour the creamy mushroom sauce over the cauliflower while it’s still hot.
    • If using Gruyere cheese, sprinkle it over the top and place back in the oven for a few minutes, or until the cheese is melted and bubbly.
  5. Serve:
    • Garnish with additional thyme if desired. Serve warm as a main dish or a side, cutting the cauliflower into wedges for easier serving.


  • Cauliflower Preparation: Ensure the cauliflower is dry before oiling for better roasting.
  • Sauce Consistency: Adjust the consistency of the mushroom sauce with more broth or cream depending on your preference.
  • Cheese Variations: Feel free to use other types of cheese such as sharp cheddar or mozzarella for different flavors.


Roasting a whole head of cauliflower not only makes for a dramatic presentation but also provides a satisfying, nutty flavor that pairs wonderfully with the rich, creamy mushroom sauce. This dish is perfect for impressing guests or enjoying a special meal at home. Enjoy the comforting and luxurious taste of this beautifully roasted cauliflower in a savory mushroom sauce!