Roast Head of Cauliflower with Silky Mushroom & Gruyere Sauce
This whole-roasted cauliflower is tender on the inside, crisp on the outside, and bathed in a luxurious, silky mushroom and Gruyere sauce. The rich umami flavors of sauteed mushrooms, garlic, and creamy Gruyere cheese pair beautifully with the mild, nutty taste of roasted cauliflower. It makes an elegant vegetarian main course or a stunning side dish for any special meal.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Ingredients
For the Roasted Cauliflower:
1 large head of cauliflower, leaves removed
3 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika (optional, for extra depth)
1 tsp garlic powder
½ tsp onion powder
For the Silky Mushroom & Gruyere Sauce:
2 tbsp olive oil
1 small shallot, finely chopped
2 cloves garlic, minced
8 oz mushrooms, sliced (cremini, button, or shiitake)
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
½ cup vegetable broth
½ cup heavy cream (or half-and-half)
1 cup shredded Gruyere cheese
½ tsp Dijon mustard
Salt and black pepper to taste
For Garnish:
Chopped fresh parsley
Extra grated Gruyere (optional)
Instructions
Step 1: Roast the Cauliflower
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the cauliflower head on the baking sheet. Brush with olive oil and melted butter, ensuring full coverage.
3. Sprinkle with salt, pepper, garlic powder, onion powder, and smoked paprika.
4. Cover loosely with foil and roast for 30 minutes.
5. Remove foil and continue roasting for 20 more minutes, or until golden brown and tender when pierced with a knife.
Step 2: Make the Mushroom & Gruyere Sauce
1. In a saucepan, heat olive oil over medium heat.
2. Add shallots and cook for 2 minutes until soft.
3. Stir in garlic and mushrooms and saute for 6-8 minutes until mushrooms are browned and softened.
4. Add thyme and vegetable broth, letting it simmer for 5 minutes to reduce.
5. Lower heat and stir in heavy cream and Dijon mustard.
6. Gradually add shredded Gruyere, stirring constantly until melted and smooth.
7. Taste and season with salt and pepper as needed.
Step 3: Serve
1. Transfer the roasted cauliflower to a serving plate.
2. Pour the silky mushroom Gruyere sauce generously over the cauliflower.
3. Garnish with chopped parsley and extra Gruyere.
4. Serve immediately with crusty bread or a side of roasted vegetables.
Notes & Tips
Roasting Trick: For extra crispiness, broil for the last 3-5 minutes.
Make It Extra Cheesy: Add Parmesan or Swiss cheese to the sauce for more depth.
Dairy-Free Alternative: Use coconut cream instead of heavy cream and nutritional yeast instead of Gruyere.
Mushroom Choices: Shiitake and portobello add more umami, while white button mushrooms are milder.
Storage & Reheating: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes.
Frequently Asked Questions (FAQ)
1. Can I make this dish ahead of time?
Yes! Roast the cauliflower 1 day in advance and reheat before serving. The sauce can also be made ahead and gently warmed.
2. What can I serve with this dish?
It pairs well with crusty bread, mashed potatoes, quinoa, or roasted vegetables.
3. Can I use a different cheese instead of Gruyere?
Yes! Swiss, white cheddar, or fontina are good substitutes.
4. Is there a way to make this dish low-fat?
Use Greek yogurt or light cream instead of heavy cream and reduce the butter in the sauce.
5. Can I add protein to this dish?
Absolutely! Try adding grilled chicken, shrimp, or crispy chickpeas for extra protein.
Nutritional Information
Calories: ~320
Protein: 12g
Carbohydrates: 20g
Fat: 24g
Saturated Fat: 12g
Fiber: 5g
Sugar: 5g
Sodium: 600mg