A whole roasted cauliflower topped with a rich, umami-packed mushroom cream sauce and melty cheese—this is the perfect centerpiece for a comforting meal.

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📝 Ingredients

🔸 For the Creamy Mushroom Sauce:

• 2 tablespoons butter

• 1 small onion, diced

• 8 ounces cremini mushrooms, sliced

• 2 cloves garlic, chopped

• 1 teaspoon fresh thyme (or ½ tsp dried thyme)

• ¼ cup dry white wine (or sub with broth)

• ¼ cup vegetable broth (or chicken broth)

• ½ cup heavy cream

• ½ cup Parmigiano Reggiano (or Parmesan), grated

• 1 tablespoon white miso paste (optional, for umami boost)

• Salt and pepper to taste

🔸 For the Roasted Cauliflower:

• 1 large head of cauliflower, leaves removed and core trimmed

• 1 tablespoon oil (olive or avocado oil)

• Salt and pepper to taste

• ½ cup shredded Gruyère cheese (optional but recommended for gratin topping)

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👩‍🍳 Instructions

Step 1: Roast the Cauliflower

1. Preheat oven to 400°F (200°C).

2. Rub the whole cauliflower with oil, season with salt and pepper.

3. Place on a baking sheet or oven-safe skillet.

4. Roast for 40–50 minutes, or until golden brown and fork-tender. Cover with foil during the first 30 minutes if you prefer a softer texture, then uncover to brown.

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Step 2: Make the Creamy Mushroom Sauce

1. In a saucepan, melt the butter over medium heat.

2. Add diced onion and sauté for 3–4 minutes until translucent.

3. Stir in mushrooms, garlic, and thyme; cook until mushrooms release liquid and begin to brown (about 6–8 minutes).

4. Pour in wine (or broth), deglaze the pan, and simmer for 2–3 minutes.

5. Add broth, cream, and optional miso paste. Stir well and simmer for another 3–5 minutes until slightly thickened.

6. Stir in grated Parmesan, season with salt and pepper to taste, and remove from heat.

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Step 3: Assemble & Finish the Dish

1. Pour the creamy mushroom sauce over the roasted cauliflower.

2. Sprinkle shredded Gruyère cheese on top.

3. Return to oven and broil for 3–5 minutes, or until cheese is melted and bubbling.

4. Garnish with fresh thyme or chopped parsley if desired.

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✅ Serving Tips

• Slice the cauliflower into wedges and serve with a drizzle of extra sauce.

• This makes a lovely vegetarian main or a side for roasted meats.