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:
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 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)
Instructions:
- Preheat Oven:
- Begin by preheating your oven to 400°F (200°C).
- 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.
- 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.
- 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.
- Serve:
- Garnish with additional thyme if desired. Serve warm as a main dish or a side, cutting the cauliflower into wedges for easier serving.
Tips:
- 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.
Conclusion:
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!