Roast Head of Cauliflower in Creamy Mushroom Sauce Recipe

Pour in the vegetable or chicken broth, bring to a simmer, and then add the cream. Allow the mixture to simmer gently until slightly thickened.
Stir in the grated Parmesan and miso paste (if using), until smooth. Season with salt and pepper to taste.
Combine and Finish:
Once the cauliflower is roasted, remove from the oven. Pour the creamy mushroom sauce over the cauliflower while it’s still hot.
If using Gruyere cheese, sprinkle it over the top and place back in the oven for a few minutes, or until the cheese is melted and bubbly.
Serve:
Garnish with additional thyme if desired. Serve warm as a main dish or a side, cutting the cauliflower into wedges for easier serving.
Tips:
Cauliflower Preparation: Ensure the cauliflower is dry before oiling for better roasting.
Sauce Consistency: Adjust the consistency of the mushroom sauce with more broth or cream depending on your preference.
Cheese Variations: Feel free to use other types of cheese such as sharp cheddar or mozzarella for different flavors.
Conclusion:
Roasting a whole head of cauliflower not only makes for a dramatic presentation but also provides a satisfying, nutty flavor that pairs wonderfully with the rich, creamy mushroom sauce. This dish is perfect for impressing guests or enjoying a special meal at home. Enjoy the comforting and luxurious taste of this beautifully roasted cauliflower in a savory mushroom sauce!