Roast Cauliflower w/ Mushroom & Gruyère Sauc

• total time: 50 minutes

Ingredients

1 whole cauliflower, trimmed but intact

3 tbsp olive oil

Salt & black pepper

For the Mushroom–Gruyère Sauce:

2 tbsp butter

1 tbsp olive oil

250g mushrooms (cremini or button), sliced

2 cloves garlic, minced

1 tbsp flour

1 cup milk (warm)

½ cup cream

¾ cup shredded Gruyère cheese 🧀

½ tsp Dijon mustard

Salt, pepper & a pinch of nutmeg

Directions

Roast the cauliflower:

Preheat oven to 200°C (400°F).

Rub the cauliflower with olive oil, salt, and pepper.

Roast for 45–55 minutes until tender and golden on the edges.

Make the sauce:

In a skillet, heat butter and olive oil. Add mushrooms and sauté until golden and reduced.

Add garlic, then stir in flour to make a light roux.

Gradually whisk in warm milk and cream until smooth.

Stir in Gruyère, mustard, nutmeg, salt, and pepper until creamy and silky.

Serve:

Place the roasted cauliflower on a plate and pour the hot mushroom–Gruyère sauce generously over the top.

Garnish with chopped parsley or thyme.

Perfect as a centerpiece for a vegetarian dinner — rich, nutty, and restaurant-worthy! 😍🍽️

Notes

@food.recipes.daily