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Cauliflower Steaks with Mushroom Gravy. Easy Roasted Cauliflower Slices served with mushroom thyme gravy. Vegan gluten-free Festive Main for the holidays.
It is one of those days, when I cant think of what to write up on the post. A 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 slices with some parsley and thyme infused gravy. The gravy is adapted from the ppk’s 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 instead ;). Hubbs enjoyed his drenched in a lot of gravy. The gravy smells amazing with all that parsley and thyme.
The dish comes together quite easily. Slice up the cauliflower and put it in the oven. Make the gravy and serve.
More weeknight Entrees here.
I also tried some on a roasted sliced cabbage. Trial Cabbage steak below. Its different and i am not sure how I feel about it.
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 go.
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.
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 Mushroom Gravy. Vegan Glutenfree Recipe
Cauliflower Steaks with Mushroom Gravy. Easy Roasted Cauliflower Slices served with mushroom thyme gravy. Vegan gluten-free Festive Main for the holidays.
Ingredients
Gravy: Serves 2
- 2 teaspoons oil
- 1 cup chopped onion
- 1.5 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, or use 1/4 to 1/2 tsp ground mustard to make yeast-free
- 1 Tablespoon cornstarch dissolved in 2 Tablespoon water, or use other thickeners like arrowroot/potato starch or plain flour
Roasted Cauliflower:
- Cauliflower sliced 1/2 to 3/4 inch thick
- Olive oil, salt and pepper.
Instructions
Gravy
- Heat oil over medium-low heat in a skillet. Add onions. mushrooms and garlic and cook 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 or dried to preference.
- 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 aside
Steaks
- Meanwhile, 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 / 220ºc 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.
Notes
Gravy Variations: Add a few Tablespoons of white wine along with the coconut milk.
Add sage instead of parsley. Nutritional values based on one serving
Add sage instead of parsley. Nutritional values based on one serving
Nutrition
Calories: 247kcal, Carbohydrates: 22g, Protein: 6g, Fat: 15g, Saturated Fat: 5g, Sodium: 388mg, Potassium: 713mg, Fiber: 5g, Sugar: 5g, Vitamin C: 28.5mg, Calcium: 20mg, Iron: 0.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
I had a craving for potatoes and gravy, and I knew I could count on a recipe from you! I only made the gravy this time, and it was phenomenal. Honestly, you are the best vegan chef and cookbook author I’ve come across, and I cook a LOT, have tried recipes from all the well-known vegan cookbooks, and make most everything from scratch, so I’m not saying that lightly. Thank you for all the amazing meals!
Thank you so much for your kind words!
I made this gravy for Thanksgiving, and the family devoured it! Nobody could believe it was vegan!
glad you enjoyed!
Made this last night! Very tasty! We enjoyed it so much!
Thanks for the wonderful recipe!
yay!
Omg – this was so easy and delicious. I already had a variety of cooked mushrooms and used that for the gravy. The cauliflower came out perfectly. I served it with wild rice (again already prepared ahead of time.).
My husband loved it. We both had seconds and as a result ate the entire head of cauliflower lol. Another success! We switched to a plant based vegan diet in September and your recipes have really helped us enjoy our transition. You make it so very easy for us to eat healthy and delicious meals. Thank you for all your delicious recipes!
My steaks always fall apart, but still are tasty! I made the gravy with shiitake mushrooms and a combination of a shallot and some red onion, all I had on hand was unsweetened soy milk. I used dried rosemary and a few shakes of Trader Joes umni mushroom seasoning. I served with roasted asparagus, mashed yellow potatoes and marinated/pan fried tempeh . Everything came out great and the family loved it. Cooking in the time of Covid-19 has its challenges but with a few tweaks all came together. Thank you!
Times of adversity definitely bring out creativity and innovation !!! Thank you =)
O M G! I made this tonight for me and my partner and it is PHENOMENAL. I did use the option for sage instead of parsley and I did add white cooking wine. I’m so sad that I’m full because I just want to keep eating it. It’s definitely going in my most favorite recipes collection! Thank you so much for this amazing recipe. 💞
⭐️⭐️⭐️⭐️⭐️
This recipe is a keeper. Great taste, nice presentation. I sprinkled some fresh parsley on top. I served it with mashed Yukon potatoes and a side of green beans with roasted red peppers. I wish I had taken a photo.
Could a cauliflower pizza crust be used to expedite the prep time?
I am not sure how cauliflower crust would work as a sliced cauliflower
Passed the hubby carnivore test! He’s asked me to add this to our list of favs. Thanks again for another winner.
Served with roasted potatoes and carrots.
awesome!
Is this dried parsley, thyme, and rosemary or fresh?
dried
You’re awesome..thank you for the quick reply. I appreciate you and all your recipes! 🙂