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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 have been eating plant based for about 5 weeks and this has been one of my favorite meals so far! It is the perfect “comfort meal” for a chilly autumn night. My husband and I felt like we were eating something bad- yet there is so much nutrition in this dish! Thank you so much for creating this gravy!!
I tried your sauce and love it! Changed a couple of things but kept the basics.. made my day 🙂
We cooked this tonight and it is WONDERFUL! Thank you so much for all your fantastic recipes and hard work! Please keep it coming!! 🙂
I hate mushrooms, but am trying to get to like them through experimenting with recipes, and this actually looks amazing. Thanks for the idea I will have to try it!
Katie
http://www.worldwidevegetarian.com
Yum, I love all things roasted – especially cauliflower and cabbage. How do you get the cauli to not lose all the little florets for the slices?
the slices close to the center hold the florets well because of the thick steam. If i am making steaks, i usually use the slices from the center and use the rest of the side florets somewhere else.
Making this tonight – looks amazing. For the gravy, do you mean coconut milk in a can or like soy milk that you’d put on cereal? Thanks!
i prefer the canned one for creamier gravy, but any will work.