Roast Head of Cauliflower in Creamy Mushroom Sauce

This Roast Head of Cauliflower in Creamy Mushroom Sauce is a show-stopping vegetarian main dish that’s as comforting as it is impressive. A whole cauliflower is roasted until golden and tender, then smothered in a luscious mushroom sauce rich with herbs, garlic, and cream. It’s hearty, flavorful, and perfect for both weeknight dinners and special gatherings.

Why You’ll Love This Recipe

• Stunning presentation as a centerpiece dish
• Packed with savory, earthy flavors
• A great vegetarian or vegan-friendly option (with easy swaps)
• Simple ingredients with gourmet results
• Comforting, creamy mushroom sauce pairs perfectly with roasted cauliflower
• Gluten-free and low-carb
• Can be served as a main course or hearty side
• Easy to prep ahead for stress-free entertaining
• Adaptable to different diets and flavor preferences
• Leftovers reheat beautifully

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Whole cauliflower head
• Olive oil
• Salt
• Black pepper
• Garlic powder
• Mushrooms (cremini, button, or a mix)
• Onion
• Garlic
• Fresh thyme (or dried)
• Vegetable broth
• Heavy cream (or coconut cream for dairy-free)
• Dijon mustard
• Grated Parmesan (optional)
• Fresh parsley (for garnish, optional)

directions

1. Preheat oven to 400°F (200°C).
2. Trim the base of the cauliflower so it sits flat, and remove outer leaves.
3. Place the cauliflower on a baking tray. Drizzle with olive oil and season with salt, pepper, and garlic powder.
4. Roast uncovered for 45–55 minutes, or until tender and golden brown on top.
5. While cauliflower roasts, prepare the mushroom sauce.
6. In a skillet, heat olive oil over medium heat. Sauté chopped onion and garlic until soft.
7. Add sliced mushrooms and thyme, cooking until mushrooms release their juices and begin to brown.
8. Pour in vegetable broth and simmer for a few minutes.
9. Stir in heavy cream and Dijon mustard, simmering until the sauce thickens slightly.
10. Add Parmesan if using, and season with salt and pepper to taste.
11. Pour the creamy mushroom sauce over the roasted cauliflower before serving, or serve on the side. Garnish with fresh parsley.

Servings and timing

• Servings: 4–6
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour

Variations

• Vegan version: Use coconut cream or a plant-based cream and skip the Parmesan.
• Spicy twist: Add crushed red pepper flakes to the mushroom sauce.
• Cheesy crust: Top the cauliflower with shredded cheese during the last 10 minutes of roasting.
• Herb blend: Add rosemary, sage, or Italian seasoning for extra flavor.
• Add texture: Include chopped walnuts or toasted breadcrumbs on top for crunch.
• Mini version: Roast cauliflower florets instead of a whole head for faster cooking and easy serving.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions. The mushroom sauce can also be reheated separately on the stovetop over low heat—add a splash of broth or cream if it thickens too much.

FAQs

How do I know when the cauliflower is fully cooked?

Pierce it with a knife or skewer—it should go through easily but the cauliflower should still hold its shape.

Can I make the mushroom sauce ahead of time?

Yes, make it a day in advance and reheat gently on the stove before serving.

What’s the best type of mushroom to use?

Cremini or button mushrooms work great, but you can use a mix including shiitake or portobello for deeper flavor.

Is this dish gluten-free?

Yes, it’s naturally gluten-free if all ingredients used (especially broth and mustard) are certified gluten-free.

Can I add wine to the sauce?

Yes, deglaze the pan with a splash of white wine before adding the broth for extra depth.

Can I make this dish vegan?

Absolutely. Use plant-based cream and omit the cheese, or replace it with vegan Parmesan.

What should I serve with this dish?

It pairs well with rice, mashed potatoes, quinoa, or crusty bread.

Can I freeze the mushroom sauce?

Yes, though the texture may change slightly. Reheat gently and whisk to restore creaminess.

Can I use cauliflower florets instead of a whole head?

Yes, roasting florets reduces the cooking time and makes for easier serving.

How can I make the cauliflower extra crispy?

Brush with oil generously and roast uncovered. You can also broil it for a couple of minutes at the end.

Conclusion

Roast Head of Cauliflower in Creamy Mushroom Sauce is an elegant, satisfying dish that brings together comfort and sophistication. Whether you’re serving vegetarians or just looking for a flavorful, meatless centerpiece, this recipe delivers on taste, texture, and wow factor. It’s a cozy, nourishing favorite you’ll want to make again and again.

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