Ingredients
2 tablespoons butter
1 small onion, diced
8 ounces cremini mushrooms, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup dry white wine (or broth)
1/4 cup vegetable broth or chicken broth
1/2 cup cream
1/2 cup parmigiano reggiano (parmesan), grated
1 tablespoon white miso paste (optional)
salt and pepper to taste
1 large head of cauliflower
1 tablespoon oil
salt and pepper to taste
1/2 cup gruyere, shredded (optional)
Directions
Melt the butter in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their liquids and it’s absorbed, about 10 minutes.
Add the garlic and thyme and cook for a minute.
Add the wine and deglaze the pan.
Add the broth and cream, bring to a boil and simmer to thicken, about 2-4 minutes, before mixing in the cheese and miso and removing from the heat.
Season with salt and pepper to taste.
Brush the cauliflower with the oil, season with salt and pepper and roast in a preheated 450F/230C oven on a baking pan until tender, about 50-75 minutes.
Pour the mushroom sauce on top, sprinkle with cheese, return to the oven and broil until the cheese has melted, about 3-5 minutes.
Slice and enjoy topped with the mushroom sauce!
Enjoy !
