Lou’s Roasted Cauliflower with Mushroom Sauce.
Servings: 2 Generous main course servings
Calories: 739kcal
Roasted cauliflower dressed in a rich and creamy mushroom sauce.
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Equipment
- Omnia stove top oven (for the ovenless)
- Roasting pan and casserole dish (for conventional oven users)
- Cheese grater
- Saucepan for making the mushroom sauce
Ingredients
For the roasted cauliflower
- 1 Head Cauliflower Cut into small pieces *see Galley Kat Notes below
- 1-2 Tbsp Olive oil
- Salt and pepper to taste
For the mushroom sauce
- 2 Tbsp Butter
- 16 Oz White mushrooms Sliced **see Galley Kat Notes below
- 1 Small OnIon Chopped (a generous 1/2 cup)
- 2 Garlic cloves Minced
- 1 Tsp Thyme
- 1/4 Cup Vegetable broth ***see Galley Kat Notes below
- 1/2 Cup Heavy cream ****see Galley Kat Notes below
- 1/2 Cup Grated parmesan
- 1 Tbsp White miso paste Optional but really worth adding *****see Galley Kat Notes below
- Salt and pepper to taste
- 1/2 Cup Grated swiss cheese Could 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.
Nutrition
Calories: 739kcal | Carbohydrates: 51g | Protein: 32g | Fat: 51g | Saturated Fat: 31g | Cholesterol: 158mg | Sodium: 1151mg | Potassium: 1815mg | Fiber: 11g | Sugar: 11g | Vitamin A: 1775IU | Vitamin C: 147mg | Calcium: 606mg | Iron: 3mg