Description
A delicious and elegant recipe that showcases the versatility of cauliflower and mushrooms.
Ingredients
Scale
- For the 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 Cauliflower:
- 1 large head of cauliflower
- 1 tbsp oil
- ½ cup shredded Gruyère (optional)
- Salt and black pepper, to taste
Instructions
- Start by melting the butter in a skillet over medium heat. Once the butter has fully melted and starts to foam, toss in the diced onion and sliced mushroom. Sauté this mixture for about 10 minutes, or until the vegetables become tender and the onions are translucent.
- Next, stir in the chopped garlic and fresh thyme. Continue to cook for an additional minute until you can smell the fragrant aroma filling your kitchen. Now, enhance the sauce with a splash of white wine (or broth if you prefer) and allow it to simmer and reduce for about 2-4 minutes.
- Add in the vegetable or chicken broth and cream. Stir to combine everything and let it bubble gently for a few more minutes. The cream will thicken, creating a luscious texture.
- Brush the entire head of cauliflower with oil, seasoning generously with salt and pepper. Place the cauliflower on a baking sheet and pop it in your preheated oven. Roast it for 50-75 minutes—keep an eye on this beauty as it turns to a glorious golden brown.
- Once your cauliflower is perfectly roasted, remove it from the oven and spoon the warm mushroom sauce generously over the top. Sprinkle shredded Gruyère cheese on top and broil for another 3-5 minutes until it’s bubbling and beautifully melted.
Notes
For the silkiest sauce, you may blend the mushroom sauce using an immersion blender for a creamier texture.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: Vegetarian
Nutrition
- Calories: 450 per serving
- Sodium: 650 mg
- Protein: 12 grams