Whole Roasted Cauliflower with Creamy Mushroom Sauce
Whole Roasted Cauliflower with Creamy Mushroom Sauce
Ingredients
For the Roasted Cauliflower
- 1 whole cauliflower, about 2 pounds, outer leaves removed, stem trimmed flat
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup vegetable broth
For the Creamy Mushroom Sauce
- 2 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/4 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves, chopped, plus more for garnish
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil.
⏱️ 10 min•🌡️ 400
- 2
In a small bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to form a paste.
⏱️ 3 min
- 3
Place the trimmed cauliflower on the prepared baking sheet. Rub the spice mixture all over the cauliflower, ensuring it's evenly coated. Pour the 1/2 cup vegetable broth into the bottom of the baking sheet around the cauliflower.
⏱️ 5 min
- 4
Roast the cauliflower for 45-60 minutes, or until it is tender when pierced with a knife and lightly browned on the outside. The exact time will depend on the size of your cauliflower. Baste occasionally with the pan juices.
⏱️ 60 min•🌡️ 400
- 5
While the cauliflower is roasting, prepare the creamy mushroom sauce. In a medium saucepan over medium heat, melt the butter.
⏱️ 2 min
- 6
Add the sliced mushrooms to the saucepan and cook, stirring occasionally, until they are softened and have released their liquid, about 5-7 minutes.
⏱️ 7 min
- 7
Stir in the minced shallot and cook for another 2-3 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 4 min
- 8
Sprinkle the flour over the mushrooms and vegetables, stirring constantly for 1 minute to cook out the raw flour taste.
⏱️ 1 min
- 9
Gradually whisk in the dry white wine, scraping up any browned bits from the bottom of the pan. Cook for 1-2 minutes until slightly reduced.
⏱️ 2 min
- 10
Slowly whisk in the 1 cup vegetable broth and bring the sauce to a simmer, stirring until it begins to thicken.
⏱️ 3 min
- 11
Reduce the heat to low, then stir in the heavy cream, chopped fresh thyme, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer gently for 5 minutes, stirring occasionally, until the sauce is creamy and heated through. Taste and adjust seasoning as needed.
⏱️ 5 min
- 12
Once the cauliflower is roasted, carefully transfer it to a serving platter. Pour the creamy mushroom sauce generously over the top of the whole cauliflower. Garnish with additional fresh thyme leaves, if desired, and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Whole Roasted Cauliflower with Creamy Mushroom Sauce
For the Roasted Cauliflower
- 1 whole cauliflower, about 2 pounds, outer leaves removed, stem trimmed flat
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup vegetable broth
For the Creamy Mushroom Sauce
- 2 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/4 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves, chopped, plus more for garnish
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil.
⏱️ 10 min•🌡️ 400 - 2
In a small bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to form a paste.
⏱️ 3 min - 3
Place the trimmed cauliflower on the prepared baking sheet. Rub the spice mixture all over the cauliflower, ensuring it's evenly coated. Pour the 1/2 cup vegetable broth into the bottom of the baking sheet around the cauliflower.
⏱️ 5 min - 4
Roast the cauliflower for 45-60 minutes, or until it is tender when pierced with a knife and lightly browned on the outside. The exact time will depend on the size of your cauliflower. Baste occasionally with the pan juices.
⏱️ 60 min•🌡️ 400 - 5
While the cauliflower is roasting, prepare the creamy mushroom sauce. In a medium saucepan over medium heat, melt the butter.
⏱️ 2 min - 6
Add the sliced mushrooms to the saucepan and cook, stirring occasionally, until they are softened and have released their liquid, about 5-7 minutes.
⏱️ 7 min - 7
Stir in the minced shallot and cook for another 2-3 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 4 min - 8
Sprinkle the flour over the mushrooms and vegetables, stirring constantly for 1 minute to cook out the raw flour taste.
⏱️ 1 min - 9
Gradually whisk in the dry white wine, scraping up any browned bits from the bottom of the pan. Cook for 1-2 minutes until slightly reduced.
⏱️ 2 min - 10
Slowly whisk in the 1 cup vegetable broth and bring the sauce to a simmer, stirring until it begins to thicken.
⏱️ 3 min - 11
Reduce the heat to low, then stir in the heavy cream, chopped fresh thyme, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer gently for 5 minutes, stirring occasionally, until the sauce is creamy and heated through. Taste and adjust seasoning as needed.
⏱️ 5 min - 12
Once the cauliflower is roasted, carefully transfer it to a serving platter. Pour the creamy mushroom sauce generously over the top of the whole cauliflower. Garnish with additional fresh thyme leaves, if desired, and serve immediately.
⏱️ 3 min