Roasted Cauliflower Head In Creamy Mushroom Sauce
Created by KittenCal on February 23, 2016
- Servings: 4
- Prep Time: 15m
- Cook Time: 1h
- Recipe #22944
Ingredients
- 2 tablespoons butter
- 1 small yellow onion, diced
- 8 ounces cremini mushrooms (sliced)
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 1/2 cup 33% cream (whipping cream)
- 1/2 cup parmesan cheese, grated
- 1 tablespoon white miso paste (optional)
- Salt and pepper to taste
- FOR THE CAULIFLOWER
- 1 (3 to 3 1/2 pound) cauliflower head
- 1 tablespoon oil
- Salt and pepper, to taste
- 1/2 cup gruyere, shredded (optional)
How to Make
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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).
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Step 2: Add the garlic and thyme and cook for a minute.
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Step 3: Add the wine and deglaze the pan.
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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.
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Step 5: Season with salt and pepper to taste.
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FOR THE CAULIFLOWER
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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.
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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.
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Step 8: Slice and enjoy topped with the mushroom sauce!
Nutritional Facts
- 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