Roasted Cauliflower with Creamy Mushroom Sauce
with potato wedges, Parmigiano Reggiano & parsley
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:
Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time45 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
250 g
Potatoes
250 g
Cauliflower
1 pinch
Nutmeg
½ piece
Onion
75 g
Cooking cream
(Contains Milk)
5 g
Fresh flat leaf parsley
(May be present Celery)
½ piece
Parmigiano Reggiano DOP
(Contains Milk)
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
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
1
- 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.
2
- 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.
3
- 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.
4
- 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.