Place the cauliflower on parchment paper on baking sheet. Drizzle with oil and add salt and pepper. Roast at 450 degrees until browned and cooked about an hour.
for the sauce Melt the butter in a pan over medium heat. Add the onions, and mushrooms cook until the mushrooms release their liquid and its absorbed. Add the garlic and thyme. Cook for 1 minute
Add the wine and let most evaporate. Add the chicken broth and cream and bring to a boil. Reduce heat and simmer to thicken a bit. Add the white miso paste lemon juice and cheese. Remove from heat once cheese has melted and serve over the roasted cauilflower