Roasted Cauliflower with Creamy Mushroom Sauce

Name: Roasted Cauliflower with Creamy Mushroom Sauce with potato wedges, Parmigiano Reggiano & parsley
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: 500 g Potatoes; 500 g Cauliflower; 2 pinch Nutmeg; 1 piece Onion; 150 g Cooking cream; 10 g Fresh flat leaf parsley; 1 piece Parmigiano Reggiano DOP; 250 g Chestnut mushrooms; 1 tablespoon Flour; 1 tablespoon White wine vinegar; 3 tablespoon Olive oil; 1 tablespoon [Plant-based] butter; 150 milliliters Low sodium mushroom or vegetable stock; to taste Salt and pepper

with potato wedges, Parmigiano Reggiano & parsley

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Did you know that cauliflower really is a flower? If the leaves don't cover the cauliflower, then the florets turn yellow from the sun.

Tags:

Veggie

•Extra Veggies

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total45 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

250 g

Potatoes

250 g

Cauliflower

1 pinch

Nutmeg

½ piece

Onion

75 g

Cooking cream

5 g

Fresh flat leaf parsley

½ piece

Parmigiano Reggiano DOP

125 g

Chestnut mushrooms

Not included in your delivery

½ tablespoon

Flour

½ tablespoon

White wine vinegar

1.5 tablespoon

Olive oil

½ tablespoon

[Plant-based] butter

75 milliliters

Low sodium mushroom or vegetable stock

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2940 kJ

Calories703 kcal

Fat40.5 g

Saturated Fat17 g

Carbohydrate62.8 g

Sugar6.7 g

Dietary Fiber19.5 g

Protein20.8 g

Salt0.8 g

Potassium75.9 mg

Calcium16.5 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Baking Sheet with Baking Paper

•Casserole with Lid

Cooking Steps

Preheat the oven to 220°C. Peel the potatoes and cut into wedges.
Transfer to a bowl and drizzle with a third of the olive oil. Season with salt and pepper, then toss well to coat.
Transfer to a parchment-lined baking sheet and bake for 30 - 40 minutes or until golden-brown, tossing halfway.
In the meantime, grate the Parmigiano Reggiano and the nutmeg.

Cut the head of the cauliflower into florets and dice the stem, then transfer to the same bowl you used earlier.
Drizzle with the rest of the olive oil and add a pinch of nutmeg as preferred. Season to taste with salt and pepper, then toss well to coat.
Transfer to a parchment-lined baking sheet and roast in the oven for 20 minutes.
Scatter over the cheese and return to the oven for 5 more minutes.

Prepare the stock. Chop the onion and slice the mushrooms. Finely chop the parsley.
Melt the butter in a deep frying pan over medium heat. Fry the onion for 2 - 3 minutes until translucent, then turn up the heat.
Add the mushrooms and fry for 4 - 6 minutes, then stir in the flour.
Fry for 1 more minute, then deglaze with the white wine vinegar and the stock.

Stir in the cream, then taste and season with salt and pepper as needed.
Allow to reduce for 5 minutes or as preferred, then cover with the lid. Allow to simmer gently until the cauliflower and potatoes are done.
Serve the cauliflower and potatoes with the creamy mushroom sauce. Garnish with the parsley.