Roasting pan and casserole dish (for conventional oven users)
Cheese grater
Saucepan for making the mushroom sauce
Ingredients
For the roasted cauliflower
1HeadCauliflowerCut into small pieces *see Galley Kat Notes below
1-2 TbspOlive oil
Salt and pepper to taste
For the mushroom sauce
2TbspButter
16OzWhite mushroomsSliced **see Galley Kat Notes below
1SmallOnIonChopped (a generous 1/2 cup)
2Garlic clovesMinced
1TspThyme
1/4CupVegetable broth***see Galley Kat Notes below
1/2CupHeavy cream****see Galley Kat Notes below
1/2CupGrated parmesan
1TbspWhite miso pasteOptional but really worth adding *****see Galley Kat Notes below
Salt and pepper to taste
1/2CupGrated swiss cheeseCould substitute gruyere or similar cheese
Instructions
For the roasted cauliflower
Toss cauliflower in oil and season with salt and pepper
For Omnia users, place cauliflower in baking pan, cover and set on preheated base plate. Cook on high for 5 minutes, then reduce heat to medium and continue cooking until cauliflower browns lightly. Remove from heat and set aside while making the sauce.
For conventional oven users, place cauliflower on roasting pan and roast in a preheated 450 ° oven for about 20 minutes or until cauliflower begins to brown lightly. Place cauliflower in casserole dish.
Melt butter in saucepan and saute mushrooms, onion and garlic until mushrooms have released all their liquid and onions are slightly caramelized.
Season and stir in heavy cream continuing to simmer until sauce tickens slightly. Stir in parmesan. Remove from heat and stir in miso paste. Adjust seasoning.
Pour sauce over cauliflower and sprinkle with grated Swiss cheese.
For omnia users, return cover baking pan to heated base plate and continue cooking over medium heat until cheese has melted and sauce begins to bubble.
For conventional oven users, place casserole dish back in oven set on broil for 3-5 minutes or until cheese begins to bubble.
Notes
Galley Kat Notes*If using frozen cauliflower, thaw first. You will need about 6 cups.**If using rehydrated dried mushrooms, use about 4 cups soaked in hot water for about 15 minutes then drained, reserving some of the liquid.***You could use a full 1/2 cup of the reserved mushroom liquid instead of the vegetable broth but you will likely need to adjust the salt and pepper addition.****If no heavy cream is available sprinkle 1/2 tbsp flour over mushroom/onion mixture then gradually stir in 1/2 cup evaporated milk. Continue stirring at a low simmer until sauce thickens. If it thickens too much simply add more liquid a tablespoon at a time until the sauce is thickened but nicely pourable.*****If using the miso paste, be careful when adding additional salt to the sauce as miso has a naturally salty taste.