Ingredients
Method
- Preheat the oven to 450°F (230°C) to create an optimal roasting environment.
- Trim the leaves and stem to create a stable base, rinse thoroughly, and pat dry. Place the cauliflower in the center of a parchment-lined baking sheet.
- Drizzle olive oil over the cauliflower and massage to coat thoroughly. Season with salt and pepper, then roast for 50 to 70 minutes until golden-brown and fork-tender.
- Melt butter in a skillet over medium heat and sauté onions until translucent. Add mushrooms and cook until caramelized and dry. Stir in garlic and thyme and cook for one minute.
- Deglaze the pan with wine or broth and reduce the liquid by half. Stir in the cream and simmer until thickened. Fold in Parmesan cheese and season with salt and pepper.
- Transfer the roasted cauliflower to a serving platter. Pour the warm mushroom sauce over the top, slice into wedges, and serve with additional sauce.
Nutrition
Notes
Mushroom Variations: I sometimes swap the cremini mushrooms for wild varieties like shiitake or oyster to add a more complex, woody depth to the creamy sauce.
Drying the Veggie: I found that the secret to that perfect golden crust is ensuring the cauliflower is completely dry after rinsing, as any lingering moisture will cause it to steam rather than roast.
Reheating Leftovers: I recommend storing any extra sauce and cauliflower in separate containers to keep the edges crisp, then simply whisk a little extra cream into the sauce when warming it up the next day.
Perfect Slicing: To keep the wedges intact when serving, I always use a long serrated knife to cut through the core gently after I have already draped the mushroom sauce over the top.
Flavor Boost: I love to let the mushrooms cook until they are deeply browned and almost clicking in the pan, which creates