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)
DIRECTIONS :
For the 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 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.
For the roast head of cauliflower:
– 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
