Let me start by telling you I don’t think cauliflower tastes like steak. It doesn’t. No matter what other bloggers or chefs try to tell you. I don’t care if its brined, marinated, or poached in unicorn magic, it tastes like cauliflower.
Now that that’s out of the way, I can tell you that preparing cauliflower in this way produces an ultra DELICIOUS version of cauliflower.
I was reading an article in New York Magazine last month about the mighty cauliflower. Turns out chefs around the world are serving “steaks” in this manner for the bargain price of $34/plate. Seriously people, for 34 bucks it better be poached in unicorn magic!
An entire head of cauliflower costs about $2.50, so this baby is definitely worthy of making at home.
Even if you are a meat lover, having one day a week to go meat free is one of the best things you can do for your health and the planet. The Meatless Monday trend is sweeping the nation, jump on in and join the party. This is your perfect Meatless Monday starter dish.
The mushroom marsala sauce is a revolution. Simple, quick, and delicious. I will be making this frequently, mark my words.
I also took the leftover cauliflower florets, steamed them, threw into a blender, and whipped into a smooth luscious cauliflower puree as a base for the “steaks.”
And… so as not to disappoint, there is also a healthy serving of garlicky sautéed kale.
- 1 head of cauliflower
- 1 teaspoon of garlic powder
- salt and pepper
- 1 teaspoon of olive oil
- 8 ounces of cremini mushrooms, sliced
- (also called baby bella's)
- ½ medium onion, minced
- 3 sprigs of fresh thyme
- 1 teaspoon of olive oil
- ½ cup of marsala wine
- ¼ cup of veggie stock
- or chicken stock
- salt and pepper to taste
- 1 tablespoon of unsalted, organic butter
- *Note* This will make around 4 servings depending on the size of your cauliflower. Each ½″ steak is one serving, with ¼ cup mushroom marsala sauce and load the plate with greens!
- Cauliflower Steak:
- Trim all leaves from cauliflower, but leave core intact. Wash well. Place on cutting board core side down. Slice ½ inch thick “steaks” from cauliflower. You should end up with 3-4 steaks depending on the size of cauliflower. Small florets will fall off, that’s ok. I like to reserve them either for a later use or to make a cauliflower mash.
- Season steaks on both sides with garlic powder and a generous sprinkle of sea salt and fresh ground black pepper.
- In a large skillet over medium-high heat, sear cauliflower in olive oil for 2 minutes on each side. You may need to do this in batches, don’t overcrowd the pan.
- Transfer steaks to a large rimmed baking sheet and continue cooking in a 400 oven for 10-15 minutes or until tender.
- Saute onion in olive oil over medium heat until translucent (about 2 minutes)
- Add sliced mushrooms and sprigs of thyme, cook mushrooms until they are slightly browned on both sides.
- Add marsala wine to deglaze the pan, cook until bubbly about 1 minute. Add stock and cook until liquid reduces by half.
- Reduce heat, add butter to pan, stir to incorporate. Turn off heat, remove thyme sprigs and serve spooned over cauliflower steaks.
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