Yield: 4
Whole Roasted Cauliflower with Creamy Mushroom Sauce
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 10 minutes
Ingredients
Whole Roasted Cauliflower
- 1 cauliflower, trimmed
- 1 tbsp vegetable oil
- 1 tsp garlic powder
- Salt and pepper, to taste
Creamy Mushroom Sauce
- 1 yellow onion, finely diced
- 2 cups sliced mushrooms
- 1 tsp fresh thyme leaves
- 1 tbsp all-purpose flour
- 1 cup mushroom broth
- 1 tbsp soy sauce
Instructions
- Preheat the oven to 375°F.
- Clean the cauliflower by removing core and excess leaves. Place the whole cauliflower head in a baking dish. Drizzle with 1 tablespoon of oil and season with the garlic powder, salt, and pepper to taste. Cover with foil and roast until it begins to soften, about 30 minutes. Remove the foil and continue to roast until the cauliflower is tender and golden, about 20 to 30 minutes.
- In the meantime, heat the remaining oil in a skillet over medium-high heat. Add the onion and mushrooms and cook until the mushrooms release their moisture, about 6 minutes. Season with salt and pepper to taste. Add the flour and cook, stirring, for an additional 30 seconds. Add the broth and cook, whisking constantly until the sauce thickens. Add the soy sauce and thyme and cook for an additional 30 seconds.
- Serve the cauliflower immediately topped with the mushroom sauce or store in the refrigerator for up to 3 days.
Leave a Reply