Cauliflower Steaks with Mushroom Gravy. Vegan Glutenfree Recipe

It is one of those days, when I cant think of what to blab on the post. A lazy block of editing pictures and writing up I guess. I just want to keep cooking in the kitchen! 
Oh well. Lets just get to the food. We eat a lot of cauliflower in general in any and every form. It usually gets added to many Indian side veggie stir frys – Aloo Gobi, put on a Pizza 1, 2, 3 it gets grated into Burgers and Omelettes, and now it gets roasted as a whole slice. 


I looked in the refrigerator and decided to top these roasted caulis with some parsley and thyme infused gravy. The gravy is adapted from ppks mushroom gravy. I tasted and ate a bit, but as you know about my hello hi relationship with mushrooms, I topped my cauliflower with Chana masala ;). Hubbs enjoyed his drenched in a lot of gravy. The gravy smells amazing when it is getting cooked! all that parsley and thyme. 
The dish comes together quite easily. Slice up the cauliflower and put it in the oven. make the gravy with any sliced mushrooms and serve. 

More weeknight Entrees here. 

Trial Cabbage steak below. ;) 


I dont usually mention about the dishes that did not work out. But I have those days too where everything has something missing. There arent too many massive fails(except some gf breads) mainly because I work up the tastes and textures in my head before trying it and most days the brain works well. (I think also because for a massive fail I would have to step really really far out of my comfort zone). Some days, I stop over analyzing and just put a few things together. Some of those experiments end up on the not necessarily workable list. Some other experiments trying to vegan-ize some very non-vegan dishes sometimes end up in the bin and closer to major fails(Rasgulla – Spongy cheese balls in sweet syrup, the indian sweet that still evades me). 
I roasted this cabbage slice( pictured above) with the cauliflower. The roasted cabbage tastes ok, but doesn’t roast as well and doesn’t seem to work with the gravy. Its a personal taste. If you think you will like roasted crispy cabbage with something, give it a try:)

Steps:
Gravy:
Saute the onion, mushrooms and garlic until golden brown. Add herbs and salt.



Add coconut milk, water and bring to a boil.



Add cornstarch and cook until thick.

Roast the cauliflower slices. Drench in gravy and serve.

Cauliflower Steaks with Vegan Mushroom Gravy

Cauliflower Steaks with Mushroom Gravy
Allergen Information: Free of dairy, egg, soy, nut, gluten, grain. Can be made corn-free.

Ingredients:
Gravy: Serves 2
2 teaspoons oil
1 cup chopped onion
1.5-2 cups chopped mushrooms
3-4 cloves of garlic chopped
1/2 teaspoon parsley
1/2 teaspoon thyme
1/2 tsp rosemary (optional)

1/2 teaspoon salt
1/2 cup water or vegetable broth
1/2 cup coconut milk or other non dairy milk
1 tsp liquid aminos or tamari (optional)
Black pepper or cayenne to taste
1 teaspoon nutritional yeast
1 Tablespoon cornstarch dissolved in 2 Tablespoon water( or use other thickeners like arrowroot or flour)

Cauliflower sliced 1/2 to 3/4 inch thick
Olive oil, salt and pepper.

Gravy Variations: Add a few Tablespoons of white wine along with the coconut milk.
Add sage instead of parsley.

Method:
Gravy:
Saute onions and mushrooms and garlic on low-medium heat in oil, partially covered for 15+ minutes or until evenly brown.
Stir once or twice in between.
Add the herbs and mix well. I used dried herbs for the pictures, use fresh for a deeper taste.
Add water and coconut milk, salt, pepper, cover and bring to a boil. 3-4 minutes.
Taste and adjust salt, herbs, spice.
Add cornstarch mixture and nutritional yeast and continue to mix until it thickens. 1 minute.
Switch off the heat and keep ready.
Steaks:
Brush the cauliflower on both sides with olive oil or other oil.
Sprinkle liberally with salt and pepper and dried herbs of choice.
Place on parchment lined baking sheet and bake at preheated 425 degrees F for 25-30 minutes or until tender in the center.
Broil on Low for a minute for a more charred cauliflower.
Serve hot with the gravy and a side salad.
Top with fresh parsley/thyme and black pepper.

This easy entree is being shared at Slithgly Indulgent Tuesdays, Allergy Free Wednesdays. Rickis wellness weekend

Comments

  1. says

    I have a whole cauliflower and a container of mushrooms in my refrigerator. Now I know what I am going to do with them. Bet I can eat the whole thing!

  2. says

    That cauliflower looks divine! I do enjoy crispy cabbage, but I tend to put it into smaller dices, so that it gets really crisp kind of like kale chips. Although, it does shrink a lot that way, and so you can’t slice it too terribly small or it will practically disappear.

  3. says

    Funny – I’m sure all of us food bloggers have those one or two recipes that elude us! Darn it! The experimentation is what makes it fun.

  4. says

    OMG, this is everything I love on a plate! I can’t believe it but you’ve done it again- You’ve created a dish that’s exactly what I’m craving. I wish we were neighbors so that I could invite myself over for dinner! ;)

  5. Anonymous says

    Oh my god this was absolutely delicious! And so simple to make! I am definitely making this again.

  6. says

    I’d be interested to know if the Karen above manages to eat the whole thing lol! I tried this yesterday 10/10 – loved it, it is just perfect in every way and so substantial. Another keeper recipe from you – thank you so much.

  7. says

    I am so all over that gravy, I can hear it calling out to me- the cauliflower steak is a bonus! I love the styling of the pics, the pattern on the napkin is so pretty! I do love roasted cabbage with S & P, I am thinking I would prefer the cauliflower steak too with the gravy :)

  8. says

    I just recently had a cauliflower steak in Portland and I’ve been dying to make it at home. This is a good recipe to have on hand! :-)

  9. Anonymous says

    This is the ultimate comfort food!! I have made it twice already and can’t get enough of it. Easy to prepare too!!

  10. Cheri Gillean says

    I have never tried cauliflower cooked this way until tonight. I haven’t tried the gravy yet… just the roasted cauliflower steaks and OH MY GOODNESS!!! I cannot believe how good it is cooked that way. I can easily see myself eating this several times a week. It was so easy and so delicious. Can’t believe I have gone 51 years without trying this.

  11. Anonymous says

    Delicious. Unfortunately my local grocery store had a bad mushroom selection today, but even so this was superb.

    • says

      I should change that. Technically nutritional yeast is inactive yeast and doesnt have any properties or active yeast in terms of health issues and such.

  12. Chen says

    I was gonna try Laura Theodore’s cauliflower steak but I think I will try yours instead. I love mushroom gravy! Thanks for sharing.

  13. says

    What would you recommend as an alternative to the coconut milk (I’m allergic). I’m also allergic to nuts and soy milk. My son to regular milk. Would rice milk work?

    • says

      yes, rice milk will work. the gravy might be a bit more runny. if you like it thicker, then add another tablespoon of cornstarch mixed in with 2 Tb of water and bring the gravy to a boil.

  14. says

    Made this tonite for supper — Loved the Roasted Cauliflower Steaks and the Mushroom gravy — well my mouth is watering now again just thinking about it — I made a side of Chana Palak Masala from The Happy Herbivore cookbook — everything was so very flavourful and THANK you for an amazing recipe.

    • says

      the slices close to the center hold the florets well because of the thick steam. If i am making steaks, i usually use the slices from the center and use the rest of the side florets somewhere else.

  15. jaymeph says

    We cooked this tonight and it is WONDERFUL! Thank you so much for all your fantastic recipes and hard work! Please keep it coming!! :)

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