This recipe elevates a humble head of cauliflower into a sumptuous, creamy dish, perfect as a hearty side or a vegetarian main course. The earthy flavors of the mushroom sauce complement the natural sweetness of the roasted cauliflower beautifully. Here’s how you can prepare this delightful dish:
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 substitute with 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, adds depth)
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 cheese, shredded (optional, for topping)
Instructions:
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