Ingredients

The following ingredients have 4 Servings
  • CAULIFLOWER
  • 1 large head cauliflower cut into medium size florets
  • 3 tablespoon(s) oil
  • - salt and pepper
  • CHEESY MUSHROOM SAUCE
  • 2 tablespoon(s) butter
  • 1 small onion diced
  • 8 ounce(s) cremini mushrooms diced
  • 3 clove(s) garlic minced
  • 1 teaspoon(s) thyme chopped
  • 1/2 cup(s) dry white wine
  • 1/4 cup(s) chicken broth
  • 1/2 cup(s) heavy cream
  • 1 tablespoon(s) white miso paste
  • 1/2 - lemon juiced
  • 1 cup(s) shredded gruyere cheese
  • - salt and pepper

Instruction

  • Place the cauliflower on parchment paper on baking sheet. Drizzle with oil and add salt and pepper. Roast at 450 degrees until browned and cooked about an hour.
  • for the sauce Melt the butter in a pan over medium heat. Add the onions, and mushrooms cook until the mushrooms release their liquid and its absorbed. Add the garlic and thyme. Cook for 1 minute
  • Add the wine and let most evaporate. Add the chicken broth and cream and bring to a boil. Reduce heat and simmer to thicken a bit. Add the white miso paste lemon juice and cheese. Remove from heat once cheese has melted and serve over the roasted cauilflower