Ingredients

2 tablespoons butter

1 small onion, diced

8 ounces cremini 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 parmigiano reggiano (parmesan), grated

1 tablespoon white miso paste (optional)

salt and pepper to taste

1 large head of cauliflower

1 tablespoon oil

salt and pepper to taste

1/2 cup gruyere, shredded (optional)

Directions

Step 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.

Step 2: Add the garlic and thyme and cook for a minute.

Step 3: Add the wine and deglaze the pan.

Step 4: Add the broth and cream, bring to a boil and simmer to thicken, about 2-4 minutes, before mixing in the cheese and miso and removing from the heat.

Step 5: Season with salt and pepper to taste.

Step 6: 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.

Step 7: Pour the mushroom sauce on top, sprinkle with cheese, return to the oven and broil until the cheese has melted, about 3-5 minutes.

Step 8: Slice and enjoy topped with the mushroom sauce!