Whole Roasted Cauliflower with Creamy Mushroom Sauce


Whole Roasted Cauliflower
- 1 large head cauliflower, trimmed
- 1tbsp light olive oil
- 1tsp garlic granules
- 1/8tsp salt
- 1/4tsp ground black pepper

Creamy Mushroom Sauce
- 1tsp light olive oil
- 400g mushrooms, sliced
- 1 small brown onion, finely diced
- 1/8tsp ground black pepper
- 1tbsp flour
- 240ml vegetable stock
- 1tbsp soy sauce
- 1/4tsp dried mixed herbs

Preheat oven to 200C. Wash cauliflower, remove core and excess leaves. Place whole cauliflower head in a baking dish. Drizzle with oil and season with garlic granules, salt and pepper. Cover with foil and roast for 30 minutes. Uncover and roast for another 20-30 minutes or until cauliflower is crispy.

When the cauliflower is almost done, heat oil in a skillet over medium-high heat. Add onion and mushrooms and sauté for about 6 minutes or until mushrooms have released their moisture. Season with black pepper. Add flour and cook for an additional 30 seconds. Add vegetable stock and soy sauce and cook, whisking constantly until sauce thickens. Stir in dried herbs and cook for an additional 30 seconds.

Drizzle creamy mushroom sauce over crispy roasted cauliflower. ENJOY!

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