Roast Head of Cauliflower with Silky Mushroom and Gruyère Sauce
A warm, rich dish featuring roasted cauliflower topped with a creamy mushroom and Gruyère sauce, perfect for a cozy dinner or as an impressive side 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 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)
- 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, shredded (optional)
Instructions
Creamy Mushroom Sauce
- 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.
- Add the garlic and thyme, cook for a minute.
- Deglaze with the wine, then add broth and cream.
- 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.
Roast Head of Cauliflower
- Preheat oven to 450°F (230°C).
- Brush the cauliflower with oil, season with salt and pepper, and roast on a baking pan until tender, about 50-75 minutes.
- Pour the mushroom sauce over the cauliflower, sprinkle with gruyere, and broil until the cheese melts, 3-5 minutes.
- Slice and serve topped with extra mushroom sauce.
Notes
Roast at high heat to get a nice browning on the outside. Cook mushrooms until the liquid is mostly gone for a deeper flavor. Use good parmesan for a richer taste; miso adds umami if you have it. You can store leftovers in an airtight container in the fridge for up to 3 days, reheating gently in the oven.