1 head cauliflower
4 tbsp extra virgin olive oil
1 tbsp thyme, chopped
1 tbsp rosemary, chopped
Salt and pepper
3 cloves garlic, grated
4 shallots, finely diced
450g wild mushrooms (King brown, enoki, portobello etc), sliced
1 tbsp parsley, chopped
½ cup white wine
½ cup almond milk
1 tbsp chives, chopped
Preheat oven to 175°C.
Remove leaves and hard stem from cauliflower.
Using your hands, smother cauliflower with olive oil, thyme, rosemary and salt.
Place the cauliflower on a lined baking tray, cover with baking paper and foil and bake in oven for 1 hour.
Heat a frypan over medium heat and sweat off the shallots and garlic in two tablespoons of extra virgin olive oil. Add the mushrooms and sauté for a few minutes until reduced, then add the parsley, white wine, almond milk, and season with salt and pepper. Continue to cook over a medium heat for a few minutes until thickened slightly.
Take out cauliflower from the oven, cut into quarters and serve with mushroom sauce and chives.