Description
A stunning and savory vegetarian main course featuring a whole roasted cauliflower crowned with a rich, creamy mushroom and Gruyere cheese sauce.
Ingredients
Scale
For the Crust:
- 1 large head cauliflower, leaves trimmed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz cremini mushrooms, sliced
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk, warmed
- 1 cup shredded Gruyere cheese
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon fresh thyme leaves
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Place the whole cauliflower head in a baking dish. Drizzle with olive oil and rub to coat evenly. Season with salt and pepper. Roast for 45-55 minutes, or until tender and golden brown.
- While the cauliflower roasts, melt butter in a saucepan over medium heat. Add mushrooms and cook until softened and browned, about 8 minutes. Add garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the mushrooms and stir to coat. Cook for 1 minute. Gradually whisk in the warm milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
- Remove the sauce from heat. Stir in the shredded Gruyere, nutmeg, and thyme until the cheese is melted and the sauce is silky smooth. Season with additional salt and pepper to taste.
- Place the roasted cauliflower on a serving platter. Pour the silky mushroom Gruyere sauce generously over the top. Serve immediately.
Notes
You can customize the seasonings to taste.