Roast Head of Cauliflower in Creamy Mushroom Sauce

INGREDIENTS  :

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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)

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DIRECTIONS  :

For the creamy mushroom sauce:

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– 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:

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– 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

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