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Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil.

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.

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.

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.

While the cauliflower is roasting, prepare the creamy mushroom sauce. In a medium saucepan over medium heat, melt the butter.

Add the sliced mushrooms to the saucepan and cook, stirring occasionally, until they are softened and have released their liquid, about 5-7 minutes.

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.

Sprinkle the flour over the mushrooms and vegetables, stirring constantly for 1 minute to cook out the raw flour taste.

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.

Slowly whisk in the 1 cup vegetable broth and bring the sauce to a simmer, stirring until it begins to thicken.

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.

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.


Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil.

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.

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.

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.

While the cauliflower is roasting, prepare the creamy mushroom sauce. In a medium saucepan over medium heat, melt the butter.

Add the sliced mushrooms to the saucepan and cook, stirring occasionally, until they are softened and have released their liquid, about 5-7 minutes.

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.

Sprinkle the flour over the mushrooms and vegetables, stirring constantly for 1 minute to cook out the raw flour taste.

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.

Slowly whisk in the 1 cup vegetable broth and bring the sauce to a simmer, stirring until it begins to thicken.

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.

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.
