8ouncesof cremini mushrooms,sliced (also called baby bella's)
1/2medium onion,minced
3sprigs of fresh thyme
1teaspoonof olive oil
1/2cupof marsala wine
1/4cupof veggie stockor chicken stock
salt and pepper to taste
1tablespoonof unsalted organic butter
Instructions
Cauliflower Steak
Trim all leaves from cauliflower, but leave core intact. Wash well. Place on cutting board core side down. Slice 1/2 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.
Mushroom Marsala Sauce
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.
Notes
I always add a healthy serving of sautéed greens to this meal.*Note* This will make around 4 servings depending on the size of your cauliflower. Each 1/2″ steak is one serving, with 1/4 cup mushroom marsala sauce and load the plate with greens!*Note* as soon as cauliflower goes in the oven I begin the sauce in the same pan I seared the cauliflower in.