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.
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.