Cauliflower steaks in creamy mushroom sauce
Delicious crispy cauliflower steaks in a rich and creamy garlic-mushroom sauce!
A lot of you reached out to me asking to include more vegetarian recipes. Here is one that I hope you will approve of. Enjoy cauliflower with the right amount of flavor and a nice golden crunchy brown crust topped with a creamy sauce. The sauce is one of my go-to add-ons for pasta and chicken.
Seasoning tips: I have used Italian seasoning for roasting the cauliflower. You can roast it with even a simple seasoning blend like salt, black pepper, garlic powder, and paprika. You may also try mixing it up with Indian spices like coriander powder, chili powder, turmeric and garam masala. Word of caution: if you are using garlic powder, check if it is garlic salt or just garlic powder. If it is garlic salt then take care while adding more salt later. I have both kinds from the same brand and often mix them up unknowingly and end up with saltier dishes.
Cutting tips: To get the perfect steak look for your cauliflower ‘slice’, start by removing the green leaves and stem on the bottom. Cut the cauliflower head down the middle. Then, move the knife about 1 1/2 inches and cut the steak. You may be able to cut four ‘slices’ although you will most likely only get two full steak-sized ones that can hold their shape from a fairly large cauliflower head, the rest could crumble into large and small pieces. You can marinate these broken florets and bake them.
Roasting tips: You can bake them in a hot oven which allows it to both steam and brown nicely. Also, this method is better to get a golden crusty steak without breaking them apart. Alternately, you can sear them on a large cast iron pan over medium-high heat on both sides until fork tender, just use extra caution when flipping them over.
Sauce: You can eat the roasted cauliflower as such since they are perfectly crunchy at this time. If you want to take it to the next level, look no further than this creamy garlic mushroom sauce. Save time and make this while the steaks are in the oven. This sauce is delicious and can be paired with pork chops, chicken, lamb, pasta, meatballs, mashed potatoes or even fried rice. This can be your go-to sauce!
Substitutes: Change up the herbs, add more broth and less cream, adjust away to your preference! Use dried herbs such as rosemary and parsley or use fresh herbs. Use white wine as a substitute for broth for an amazing flavor. Add parmesan or cheddar cheese to make it thicker and creamier. Like I mentioned above, replace cauliflower with pork chops, chicken, lamb, pasta, meatballs, mashed potatoes or even fried rice. Put your creative hat on and make your own version!
Cauliflower steaks in creamy mushroom sauce
Preheat oven to 400 degrees F and place them on a baking sheet. Do not use parchment paper or a silicone baking mat as you won’t get the beautiful caramelization.
Combine paprika, garlic powder, Italian herbs, salt and butter in a small bowl. Pat the cauliflower steaks dry with kitchen paper.
Brush half of the olive oil mixture over the cauliflower steaks. Roast them in the preheated oven for 15 minutes.
Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden, for another 15 to 20 minutes. Alternately, you can heat olive oil in a skillet over medium-high and sear the cauliflower steaks for 3-5 minutes per side until well browned on both sides.
Transfer the crispy cauliflower steaks to a plate and set aside.
Heat oil in a pan, add the mushrooms and stir fry until golden brown.
Add garlic and thyme, then stir fry for another 30 seconds. Add onion powder and give a quick stir.
Add the broth and cream, give a good stir then allow simmering for 3-4 minutes until slightly thickened and adjust seasoning if needed. Add salt and pepper.
Place the cauliflower steaks in a serving plate and pour the creamy mushroom sauce on top of the steaks. Garnish with remaining fresh parsley and serve the cauliflower steaks in creamy mushroom sauce immediately with brioche, cauliflower rice, zucchini noodles, or pasta. Enjoy!
Thank you for trying this with me!
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Ingredients
Directions
Preheat oven to 400 degrees F and place them on a baking sheet. Do not use parchment paper or a silicone baking mat as you won’t get the beautiful caramelization.
Combine paprika, garlic powder, Italian herbs, salt and butter in a small bowl. Pat the cauliflower steaks dry with kitchen paper.
Brush half of the olive oil mixture over the cauliflower steaks. Roast them in the preheated oven for 15 minutes.
Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden, for another 15 to 20 minutes. Alternately, you can heat olive oil in a skillet over medium-high and sear the cauliflower steaks for 3-5 minutes per side until well browned on both sides.
Transfer the crispy cauliflower steaks to a plate and set aside.
Heat oil in a pan, add the mushrooms and stir fry until golden brown.
Add garlic and thyme, then stir fry for another 30 seconds. Add onion powder and give a quick stir.
Add the broth and cream, give a good stir then allow simmering for 3-4 minutes until slightly thickened and adjust seasoning if needed. Add salt and pepper.
Place the cauliflower steaks in a serving plate and pour the creamy mushroom sauce on top of the steaks. Garnish with remaining fresh parsley and serve the cauliflower steaks in creamy mushroom sauce immediately with brioche, cauliflower rice, zucchini noodles, or pasta. Enjoy!