whole roast cauliflower with mushroom sauce

whole roast cauliflower with mushroom sauce

This whole roast cauliflower with mushroom sauce makes the perfect side!

  • 50 mins
  • 4-6
  • Easy



  • 1 head cauliflower
  • 30ml sunflower oil
  • 375ml Greek yoghurt
  • zest and juice of 1 lime
  • 15ml chilli powder
  • 15ml ground cumin
  • 15ml garlic powder
  • 15ml curry powder


  • 30ml butter
  • 1 small onion, finely chopped
  • 250g mushrooms, sliced
  • 2 garlic cloves, crushed
  • 125ml vegetable stock
  • 125ml cream
  • 125ml pecorino, finely grated


  1. For the roast cauliflower, preheat oven to 200°C. Trim the base of the cauliflower to remove any green
    leaves and the woody stem. Rub the oil over the cauliflower and place in a small roasting tray. Season.
  2. Combine the remaining ingredients and spread over the cauliflower. Roast for about 50 minutes or until
    a knife inserted comes out easily. (The cauliflower should be cooked al dente.)
  3. For the mushroom sauce, heat the butter on medium-high and sauté the onion and mushrooms
    for about 10 minutes or until golden. Season.
  4. Add the garlic and cook for 1 minute. Add the stock and cream, bring to a boil and simmer for about
    2 minutes or until slightly thickened. Mix cheese through. Serve with the cauliflower.

Magazine issue date: October, 2016

Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.