Cauliflower Steaks with Mushroom Marsala Sauce
Roasted Cauliflower steaks take center stage in this plant-powered main course. A luxurious mushroom and marsala cream sauce finishes this dish that is as nourishing as it is deeply satisfying. This healthy meatless dinner is ready in a snap and worthy of a spot on your vegetarian recipe rotation.
Servings: 4 servings
Calories: 142kcal
Ingredients
Cauliflower Steak
- 1 large head of cauliflower sliced into steaks, see note for details
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
Sauce
- 8 oz. cremini mushrooms sliced
- 1 large shallot diced
- 2 cloves garlic sliced
- 1/4 cup marsala wine
- 1/4 cup vegetable stock or chicken stock
- 1 tbsp. sour cream
- 1 tbsp. butter
- 1 tsp olive oil
- salt and pepper to taste
- 1 tbsp. fresh parsley chopped, for garnish
Instructions
- Preheat oven to 400 degrees.
- Slice cauliflower into steaks, see note for details. Place the steaks on a parchment-paper lined baking sheet. Season both sides of the steaks with salt, pepper and garlic powder.
- Roast in the oven for 10 minutest. Then, flip the cauliflower steaks and continue to cook for an additional 5 minutes.
Mushroom Marsala Sauce
- Heat a sauté pan over medium high heat. When the pan is warm add butter. When the butter is melted add the sliced mushrooms. Cook until the mushrooms brown, about 5 minutes.
- Move the mushrooms to the edge of the pan. Reduce your heat slightly then add the olive oil, shallot and garlic and cook until soft and fragrant about 3 minutes.
- Pour in marsala wine and allow the alcohol to burn off and reduce (this will take about 2 minutes and the wine will reduce by 1/4 to 1/2) Stir the sauce to incorporate all the brown bits from the bottom of the pan.
- Add vegetable (or chicken)1 stock and allow the sauce to simmer and reduce by half.
- Whisk in sour cream until smooth and combined.
- Finish with a pinch of salt and pepper to taste. Scatter fresh parsley on sauce.
Notes
HOW TO SLICE CAULIFLOWER INTO CAULIFLOWER STEAKS:
- Use a sharp knife.
- Cut a piece off the bottom of the cauliflower so that it can stand up easily.
- Cut through the center first and then slice additional slabs from each piece.
- Expect the amount of slices to vary but you want the steak to be about two fingers width or 2 inches each.
- Leftovers are best kept in the refrigerator in an airtight container for 5 days.
Nutrition
Serving: 1serving (4 total servings) | Calories: 142kcal | Carbohydrates: 17g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 450mg | Potassium: 955mg | Fiber: 5g | Sugar: 7g | Vitamin A: 459IU | Vitamin C: 107mg | Calcium: 74mg | Iron: 2mg
