Description
This whole roasted cauliflower is tender on the inside and golden-crisp on the outside, topped with a rich, savory mushroom cream sauce. It’s an elegant vegetarian main or side dish that’s full of flavor and easy to prepare — perfect for holidays, dinner parties, or a cozy night in.
Ingredients
For the Roasted Cauliflower:
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1 large head cauliflower
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2 tablespoons olive oil
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Salt and pepper, to taste
For the Creamy Mushroom Sauce:
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2 tablespoons butter
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1 small onion, diced
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8 oz cremini mushrooms, sliced
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2 cloves garlic, minced
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1 teaspoon fresh thyme (or 1/4 tsp dried)
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1/4 cup dry white wine or vegetable broth
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1/2 cup heavy cream
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1/2 cup grated Parmesan cheese
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Salt and pepper, to taste
Instructions
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Preheat Oven:
Preheat your oven to 450°F (230°C). -
Prepare Cauliflower:
Remove leaves and trim stem so cauliflower sits flat. Rinse and pat dry. Place it on a baking sheet lined with parchment. -
Season and Roast:
Drizzle the cauliflower with olive oil and rub to coat evenly. Sprinkle with salt and pepper. Roast for 50–70 minutes, until golden brown and fork-tender (time depends on size). -
Make the Mushroom Sauce:
While cauliflower roasts, melt butter in a skillet over medium heat. Add onion and cook until soft, about 3 minutes.
Add mushrooms and cook until browned and most moisture has evaporated, about 8–10 minutes. Stir in garlic and thyme and cook for 1 minute. -
Deglaze and Cream It Up:
Add wine (or broth) and simmer until reduced by half. Lower the heat and stir in cream. Simmer for 2–3 minutes to thicken slightly, then stir in Parmesan. Season with salt and pepper to taste. -
Serve:
Remove cauliflower from the oven and place on a serving plate. Pour warm mushroom sauce over the top, letting it drip down the sides. Slice into wedges and serve with extra sauce on the side.
Notes
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Make it vegan by swapping butter for olive oil, cream for plant-based cream, and cheese for nutritional yeast.
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This dish pairs wonderfully with rice, mashed potatoes, or a crisp green salad.