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Cauliflower Steak with Mushroom Gravy Recipe

American · Main course · 50 min total

Thick slices of cauliflower are roasted until tender and golden, then served with a rich, savory mushroom gravy for a hearty vegetarian main course.

Ingredients

• 1 large head cauliflower
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• 8 ounces cremini mushrooms, sliced
• 1 shallot, minced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat oven to 425°F. Remove leaves from cauliflower and trim the stem flat, leaving the core intact. Cut two 1-inch-thick steaks from the center; reserve remaining cauliflower for another use.
2. Brush both sides of cauliflower steaks with olive oil and season with salt and pepper. Place on a baking sheet lined with parchment paper. Roast for 20 minutes, then flip and roast until tender and golden brown, about 10-15 minutes more.
3. Meanwhile, melt butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, about 6-8 minutes. Add shallot and garlic; cook 1 minute.
4. Sprinkle flour over mushrooms and stir to coat. Cook for 1 minute. Gradually whisk in vegetable broth and cream. Bring to a simmer and cook until thickened, about 3-4 minutes. Stir in thyme and season with salt and pepper to taste.
5. Serve cauliflower steaks topped with mushroom gravy and garnished with parsley.

Tips

• For a vegan version, substitute olive oil for butter and use a plant-based cream or full-fat coconut milk.
• Leftover gravy can be refrigerated for up to 3 days and reheated gently.

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