A whole roasted head of cauliflower topped with a creamy mushroom sauce that is just packed with flavour and nice and healthy!
ingredients
- 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
- 1 large head of cauliflower
- 1 tablespoon oil
- salt and pepper to taste
- 1/2 cup gruyere, shredded (optional)
directions
- 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 and cook for a minute.
- Add the wine and deglaze the pan.
- Add the broth and cream, bring to a boil and simmer to thicken, about 2-4 minutes, before mixing in the cheese and miso and removing from the heat.
- Season with salt and pepper to taste.
- Brush the cauliflower with the oil, season with salt and pepper and roast in a preheated 450F/230C oven on a baking pan until tender, about 50-75 minutes.
- Pour the mushroom sauce on top, sprinkle with cheese, return to the oven and broil until the cheese has melted, about 3-5 minutes.
- Slice and enjoy topped with the mushroom sauce!
Nutrition Facts: Calories 148, Fat 12g (Saturated 6g, Trans 0), Cholesterol 32mg, Sodium 138mg, Carbs 8g (Fiber 2g, Sugars 3g), Protein 5g