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Cauliflower Steaks with Mushroom Gravy. Easy Roasted Cauliflower Slices served with mushroom thyme gravy. Vegan gluten-free Festive Main for the holidays.
It is one of those days, when I cant think of what to write up on the post. A block of editing pictures and writing up I guess. I just want to keep cooking in the kitchen!
Oh well. Lets just get to the food. We eat a lot of cauliflower in general in any and every form. It usually gets added to many Indian side veggie stir frys – Aloo Gobi, put on a Pizza 1, 2, 3 it gets grated into Burgers and Omelettes, and now it gets roasted as a whole slice.
I looked in the refrigerator and decided to top these roasted slices with some parsley and thyme infused gravy. The gravy is adapted from the ppk’s mushroom gravy. I tasted and ate a bit, but as you know about my hello hi relationship with mushrooms, I topped my cauliflower with Chana masala instead ;). Hubbs enjoyed his drenched in a lot of gravy. The gravy smells amazing with all that parsley and thyme.
The dish comes together quite easily. Slice up the cauliflower and put it in the oven. Make the gravy and serve.
More weeknight Entrees here.
I also tried some on a roasted sliced cabbage. Trial Cabbage steak below. Its different and i am not sure how I feel about it.
I roasted this cabbage slice( pictured above) with the cauliflower. The roasted cabbage tastes ok, but doesn’t roast as well and doesn’t seem to work with the gravy. Its a personal taste. If you think you will like roasted crispy cabbage with something, give it a go.
Steps:
Gravy:
Saute the onion, mushrooms and garlic until golden brown. Add herbs and salt.
Add coconut milk, water and bring to a boil.
Add cornstarch and cook until thick.
Gravy:
Saute the onion, mushrooms and garlic until golden brown. Add herbs and salt.
Add coconut milk, water and bring to a boil.
Add cornstarch and cook until thick.
Roast the cauliflower slices. Drench in gravy and serve.
Cauliflower Steaks with Mushroom Gravy. Vegan Glutenfree Recipe
Cauliflower Steaks with Mushroom Gravy. Easy Roasted Cauliflower Slices served with mushroom thyme gravy. Vegan gluten-free Festive Main for the holidays.
Ingredients
Gravy: Serves 2
- 2 teaspoons oil
- 1 cup chopped onion
- 1.5 cups chopped mushrooms
- 3-4 cloves of garlic chopped
- 1/2 teaspoon parsley
- 1/2 teaspoon thyme
- 1/2 tsp rosemary, optional
- 1/2 teaspoon salt
- 1/2 cup water or vegetable broth
- 1/2 cup coconut milk or other non dairy milk
- 1 tsp liquid aminos or tamari, optional
- Black pepper or cayenne to taste
- 1 teaspoon nutritional yeast, or use 1/4 to 1/2 tsp ground mustard to make yeast-free
- 1 Tablespoon cornstarch dissolved in 2 Tablespoon water, or use other thickeners like arrowroot/potato starch or plain flour
Roasted Cauliflower:
- Cauliflower sliced 1/2 to 3/4 inch thick
- Olive oil, salt and pepper.
Instructions
Gravy
- Heat oil over medium-low heat in a skillet. Add onions. mushrooms and garlic and cook partially covered for 15+ minutes or until evenly brown.
- Stir once or twice in between.
- Add the herbs and mix well. I used dried herbs for the pictures, use fresh or dried to preference.
- Add water and coconut milk, salt, pepper, cover and bring to a boil. 3-4 minutes.
- Taste and adjust salt, herbs, spice.
- Add cornstarch mixture and nutritional yeast and continue to mix until it thickens. 1 minute.
- Switch off the heat and keep aside
Steaks
- Meanwhile, Brush the cauliflower on both sides with olive oil or other oil.
- Sprinkle liberally with salt and pepper and dried herbs of choice.
- Place on parchment lined baking sheet and bake at preheated 425 degrees F / 220ºc for 25-30 minutes or until tender in the center.
- Broil on Low for a minute for a more charred cauliflower.
- Serve hot with the gravy and a side salad.
- Top with fresh parsley/thyme and black pepper.
Notes
Gravy Variations: Add a few Tablespoons of white wine along with the coconut milk.
Add sage instead of parsley. Nutritional values based on one serving
Add sage instead of parsley. Nutritional values based on one serving
Nutrition
Calories: 247kcal, Carbohydrates: 22g, Protein: 6g, Fat: 15g, Saturated Fat: 5g, Sodium: 388mg, Potassium: 713mg, Fiber: 5g, Sugar: 5g, Vitamin C: 28.5mg, Calcium: 20mg, Iron: 0.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
I am so all over that gravy, I can hear it calling out to me- the cauliflower steak is a bonus! I love the styling of the pics, the pattern on the napkin is so pretty! I do love roasted cabbage with S & P, I am thinking I would prefer the cauliflower steak too with the gravy 🙂
Such a fabulous use for cauliflower! This is really a neat recipe and I love your recipe for mushroom gravy. This whole dish sounds amazing, thanks for sharing!
-Shannon
I’d be interested to know if the Karen above manages to eat the whole thing lol! I tried this yesterday 10/10 – loved it, it is just perfect in every way and so substantial. Another keeper recipe from you – thank you so much.
I have yet to try my cauliflower as a steak. MUST GET ON THIS 🙂
Oh my god this was absolutely delicious! And so simple to make! I am definitely making this again.
love roasted cauli:) those caramelised edges, soooooo good!
OMG, this is everything I love on a plate! I can’t believe it but you’ve done it again- You’ve created a dish that’s exactly what I’m craving. I wish we were neighbors so that I could invite myself over for dinner! 😉
Oh Richa, you have done it again! 😀 These look incredible–I’m definitely going to have to make them soon!
Funny – I’m sure all of us food bloggers have those one or two recipes that elude us! Darn it! The experimentation is what makes it fun.
I am utterly amazed! I never thought of using cauliflower this way, yet it makes total sense!