• 2 tablespoons butter
  • 1 small onion, diced
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/4 cup dry white wine (or broth)
  • 1/4 cup vegetable broth or chicken broth
  • 1/2 cup cream
  • 1/2 cup parmesan, grated
  • salt and pepper to taste
  • For the roast head of cauliflower:
  • 1 large head of cauliflower
  • 1 tablespoon oil
  • salt and pepper to taste


  1. Melt the butter in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their liquids and it’s absorbed about 10 minutes.
  2. Add the garlic and thyme and cook for a minute.
  3. Add the wine and deglaze the pan.
  4. Add the broth and cream, bring to a boil and simmer to thicken, about 2-4 minutes, before mixing in the cheese removing from the heat.
  5. Season with salt and pepper to taste.
  6. For the roast head of cauliflower:
  7. Brush the cauliflower with the oil, season with salt and pepper and roast in a preheated 450F oven on a baking pan until tender, about 50-75 minutes.
  8. Pour the mushroom sauce on top, sprinkle with cheese, return to the oven and broil until the cheese has melted about 3-5 minutes.
  9. Slice and enjoy topped with the mushroom sauce!