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.
Course: Main Course
Author: Abra Pappa, MS, CNS, LDN
1largehead of cauliflowersliced into steaks, see note for details
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.
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.
HOW TO STORE LEFTOVERS:
Leftovers are best kept in the refrigerator in an airtight container for 5 days.