Roasted Whole Cauliflower with Creamy Mushroom Sauce

Honestly I'm kind of out of words for this one. I mean, it was so good I can't even describe it accurately. Cauliflower is seriously one of my most favorite veggies ever because it is SO versatile and tastes good in basically any form or flavor. You add it with mushrooms and CREAM? GOOD. NIGHT.

​This recipe is actually very simple and FULL of flavor that literally makes you want to eat the entire head to yourself. Or maybe that's just me? You can make this for a side dish OR the main entree! At any rate, I truly hope you find this as scrumptious as I have!

INGREDIENTS:

FOR THE CREAMY MUSHROOM SAUCE:

• 2 Tbsp veggie broth
• 1 small onion, diced
• 2 cups mushrooms, sliced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 cup veggie broth
• 1/2 cup coconut cream
• 1 Tbsp chickpea miso paste
• 1 tsp real salt
• 1/2 tsp black pepper

FOR THE CAULIFLOWER:

• 1 large head of cauliflower
• 1 Tbsp coconut, avocado or olive oil (optional)
• 1 tsp real salt
• 1/2 tsp black pepper
• 1/2 cup Follow Your Heart Mozzarella (optional)

DIRECTIONS:

FOR THE CREAMY MUSHROOM SAUCE:

1. Add the 2 Tbsp veggie broth in a pan over medium heat. Add in the onions, garlic and mushrooms and cook until the mushrooms release their water and it's all absorbed, about 10-15 minutes.
2. Add in the thyme and parsley and cook for another 2 minutes.
3. Pour in the broth and coconut cream, bringing to a boil. Allow to simmer to thicken up, about another 5 minutes.
4. Add in the miso and salt and pepper. Remove from the heat.

FOR THE CAULIFLOWER:

1. Preheat the oven to 450 F.
2. Drizzle the cauliflower with oil & evenly distribute with salt and pepper. If oil free just add a bit of water or lemon juice to the outside and add spices.
3. Roast in the oven on a baking sheet until tender, about an hour and 10 minutes. You can test my sticking a knife right down the center into the middle section. You want that part soft.
4. Pour the mushroom sauce on top and sprinkle with vegan cheese if you're using it.
5. Put it back into the oven and broil until the cheese has melted, about 5 minutes.
6. Slice and serve with the mushroom sauce!

*Adapted from original recipe by Closet Cooking.