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