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Roast Head of Cauliflower in Creamy Mushroom Sauce

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Dinner Ideas
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Roast Head of Cauliflower in Creamy Mushroom Sauce is an elegant and satisfying vegetarian main or side dish. The whole cauliflower is roasted until golden and tender, then topped with a rich, garlicky mushroom cream sauce. It’s cozy, comforting, and perfect for dinner parties or weeknight meals.

Ingredients

For the Roasted Cauliflower:

  • 1 large head cauliflower, leaves trimmed and stem trimmed flat

  • 2 tablespoons olive oil

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon smoked paprika

  • Salt and pepper, to taste

For the Creamy Mushroom Sauce:

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • 1 small shallot or 1/2 small onion, finely chopped

  • 2 cloves garlic, minced

  • 8 oz mushrooms (cremini or white), sliced

  • 1/2 teaspoon dried thyme

  • Salt and pepper, to taste

  • 1/2 cup vegetable broth

  • 3/4 cup heavy cream (or plant-based cream alternative)

  • 1 tablespoon Dijon mustard (optional, for a tangy kick)

  • 2 tablespoons grated Parmesan (optional for extra richness)

  • Chopped parsley, for garnish

Instructions

  • Preheat oven to 400°F (200°C).

  • Rinse the cauliflower head and pat dry. Place on a baking sheet lined with parchment.

  • Drizzle with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Rub to coat evenly.

  • Roast for 45–55 minutes, or until the cauliflower is golden and fork-tender.

  • Meanwhile, make the sauce: In a skillet, heat butter and olive oil over medium heat.

  • Add chopped shallot and cook until soft, about 2–3 minutes. Stir in garlic and cook 30 seconds more.

  • Add mushrooms and thyme, season with salt and pepper. Cook for 6–8 minutes until mushrooms are soft and browned.

  • Pour in the broth and let it simmer for 2–3 minutes.

  • Stir in cream and mustard. Simmer until slightly thickened, about 5 minutes. Add Parmesan if using, and stir until melted.

  • Taste and adjust seasoning.

  • Remove roasted cauliflower and place on a serving platter. Spoon warm mushroom sauce over the top.

 

  • Garnish with fresh parsley and serve.

Notes

  • You can prep the sauce ahead and reheat before serving.

  • For a vegan version, use dairy-free butter, cream, and skip the Parmesan.

  • Serve it as a main with crusty bread, or as a fancy side dish.

Find it online: https://quickbiteskitchen.com/roast-head-of-cauliflower-in-creamy-mushroom-sauce/