• Ingredients:
  • 1 whole head of cauliflower
  • water
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 1 ½ teaspoons paprika
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 shallot, sliced
  • 2 tablespoons butter
  • 1 tablespoon all purpose flour
  • 1 cup heavy cream
  • 3 sprigs thyme, stems removed
  • 1 cup shredded Parmesan cheese
  • salt
  • fresh ground black pepper

Winter veggies rarely get the credit they deserve, but this roasted whole cauliflower and creamy mushroom sauce will change everyone’s mind! 

We’ve taken a whole head of roasted cauliflower and smothered it in a sauce made with rich cream, earthy mushrooms, and brimming with salty Parmesan cheese. Be sure to serve with a side of your favorite protein, meaty or plant based, and some crusty bread to soak up all that sauce! 

DIRECTIONS:

  1. Preheat oven to 400F. 
  2. Trim the leaves from the cauliflower and rinse under cool water to remove any dirt or debris.
  3. Bring a large pot of water with salt to boil over high heat. Reduce the heat to medium low and add the head of cauliflower to the pot. Cover and let cook for 20 minutes. Remove the cauliflower from the pot and transfer it to a baking dish. Drizzle the olive oil over the cauliflower and season it with paprika, making sure to coat each side with the oil and paprika. Transfer the cauliflower to the oven to cook an additional 10 minutes. 
  4. While the cauliflower is in the oven, prepare the sauce. 
  5. In a sauce pan, heat the butter over medium heat. Add the shallot and sauté 1 -2 minutes. Sprinkle the flour over the melted butter and whisk until a thick paste forms, letting it cook 1-2 minutes, stirring frequently so that it does not burn. Pour the cream into the flour mixture, whisking continuously so no lumps form. Stir half of the thyme and Parmesan cheese into the mixture and let it cook 2-3 more minutes, stirring frequently. Turn off the heat. 
  6. Remove the cauliflower from the oven and add the mushrooms and to the baking dish on and around the cauliflower. Pour the prepared sauce over the cauliflower and mushrooms and return it to the oven to cook another 25-30 minutes, or until the cauliflower is tender in the middle and the sauce has thickened. 
  7. Garnish the cauliflower and mushrooms with the remaining thyme and allow it to cool at least 5 minutes before serving. 

Have a Fun Holiday meal!