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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 made this delicious meal this evening !!! Loved every bite. It was super easy too. Thank you so much !!
awesome!
Made this tonight – loved it Sprinkled vegan mozerella on the steaks then put the gravy on top – served it with chips spinach and carrots – a winner! Thank you
I loved everything about this recipe. The gravy was wonderful.
My husband is not a cauliflower fan so I might have to use the gravy over other vegetables.
I was surprised that there was no coconut taste. I’m new to using coconut milk.
It was delicious! Thank you for sharing.
Awesome!
first time making gravy and it was so simple to prepare thanks to all your awesome guidance ! it came out just delicious!!! run out of cauliflower so i pare this with some mash potatoes and salad and it’s def a dish i will be doing again , can’t wait to do it with the cauliflower steak instead ! thank you Richa!
Made this tonight. It was delicious – didn’t add wine but my husband said it tasted like it had wine. Wish it were a prettier dish since I’d like to serve it for company. Maybe sprinkling fresh parsley on top, which I didn’t do tonight, would make the difference. Definitely adding this one to my rotation of special vegan dishes.
I made this recently. I’m not a fan of cauliflower, but it was okay (I have higher praise for many of your other recipes – I just really don’t like cauliflower). https://tmifood.wordpress.com/2017/02/27/cauliflower-steaks-in-mushroom-sauce/
This cauliflower recipe celebrates the vegetable as it is so it might not be the one that changes your opinion.
Maybe try one of the Indian recipes with many spices and flavors, or kung pao cauliflower https://fettabbau-trim.today/?s=cauliflower
I made this tonight. It was VERY delicious and really hit the spot! I did have to double the liquids (water/broth and coconut milk) through to have any liquid to thicken. I also liked that it was pretty easy to prepare. Thanks so much for creating and sharing this recipe. I will definitely make it again.
Thanks! Maybe the stove or pan evaporated the liquid faster or something. Liquid can be adjusted to preference.
Oh. My. Wow, wow, and more wow! This is the first time I’ve made gravy successfully! More than delicious! My niece is vegan for most part and my mom doesn’t respect that, so I made this and hopefully she likes it. Thanks for the recipe!
Yay! Hope she likes it! Happy Thanksgiving
Is it possible to make this in advance and heat the day of?
The cauliflower will lose the crisp. You can make the gravy ahead and reheat when needed. You can slice the cauliflower, toss in oil and herbs and store. place them on the baking sheet and bake on the day.
This recipe was amazing, the combination of the cauliflower and mushroomgravy was delicious!