Roast Head of Cauliflower with Silky Mushroom & Gruyère Sauce

Prepare the Cauliflower

Preheat your oven to 400°F (200°C).

Trim the base of the cauliflower so it can stand upright. Place it on a baking sheet.

Drizzle with olive oil, and season with salt and pepper.

Roast the cauliflower for 30-40 minutes, or until the outer edges are golden and the inside is tender when pierced with a fork.

Make the Mushroom Sauce

While the cauliflower is roasting, heat butter in a large skillet over medium heat.

Add the onion and cook for about 3-4 minutes, until softened.

Add the mushrooms and garlic, and sauté until the mushrooms release their moisture and become golden, about 5-7 minutes.

Stir in the thyme, and pour in the white wine (or broth). Let the liquid reduce slightly, about 2 minutes.

Lower the heat and add the heavy cream. Stir to combine and let it simmer gently for 2-3 minutes until the sauce thickens.

Remove from heat and stir in the Gruyère cheese until melted and smooth. Season with salt and pepper to taste.

Assemble and Serve

Once the cauliflower is roasted, remove it from the oven and place it on a serving platter.

Pour the creamy mushroom and Gruyère sauce generously over the cauliflower.

Garnish with chopped parsley for a touch of color and freshness.

Serving and Storage Tips