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!
Serving Size 1
Servings 0