Roasted Cauliflower Head In Creamy Mushroom Sauce
Recipe: #22944
February 23, 2016
Categories: Side Dishes, Cauliflower, Mushrooms, Sunday Dinner, Oven Roast Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Wine, Vegetarian Dinner, more
"A whole head of cauliflower topped with a creamy mushroom sauce then oven roasted -- packed with flavor!"
Original is 4 servings
Ingredients
-
-
-
- FOR THE CAULIFLOWER
-
-
-
-
Nutritional
- Serving Size: 1 (520.3 g)
- Calories 904.7
- Total Fat - 69 g
- Saturated Fat - 27.1 g
- Cholesterol - 370.7 mg
- Sodium - 3945.1 mg
- Total Carbohydrate - 6.5 g
- Dietary Fiber - 1.1 g
- Sugars - 2.4 g
- Protein - 64.7 g
- Calcium - 407.4 mg
- Iron - 6 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
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).
Step 2
Add the garlic and thyme and cook for a minute.
Step 3
Add the wine and deglaze the pan.
Step 4
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.
Step 5
Season with salt and pepper to taste.
FOR THE CAULIFLOWER
Step 6
Brush the cauliflower with the oil, season with salt and pepper and roast in a preheated 450F oven on a greased baking pan until tender, about 50-75 minutes.
Step 7
Pour the mushroom sauce on top, sprinkle with cheese, return to the oven and broil until the cheese has melted, about 3-5 minutes.
Step 8
Slice and enjoy topped with the mushroom sauce!
Tips
No special items needed.
0 Reviews
You'll Also Love
