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.
Servings: 2
Calories: 247kcal
Ingredients
Gravy: Serves 2
- 2 teaspoons oil
- 1 cup (160 g) chopped onion
- 1.5 cups (144 g) chopped mushrooms
- 3-4 cloves of garlic chopped
- 1/2 teaspoon (0.5 teaspoon) parsley
- 1/2 teaspoon (0.5 teaspoon) thyme
- 1/2 tsp (0.5 tsp) rosemary optional
- 1/2 teaspoon (0.5 teaspoon) salt
- 1/2 cup (117.5 ml) water or vegetable broth
- 1/2 cup (113 ml) 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
Nutrition Facts
Cauliflower Steaks with Mushroom Gravy. Vegan Glutenfree Recipe
Amount Per Serving
Calories 247 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Sodium 388mg17%
Potassium 713mg20%
Carbohydrates 22g7%
Fiber 5g21%
Sugar 5g6%
Protein 6g12%
Vitamin C 28.5mg35%
Calcium 20mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Caitlin says
June 5, 2013 at 7:00 pmthis looks delicious, richa! i make roasted cauliflower all the time but never thought to put gravy on top. trying FOR SURE!
Jackie @ Vegan Yack Attack! says
June 5, 2013 at 8:08 pmThis is absolutely drool-worthy, Richa! I’m with your husband though, gravy is my jam! Overall, this looks insanely delicious and makes me really want to try out this cauliflower steak business. 🙂
Karen says
June 5, 2013 at 10:36 pmI 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!
Glue and Glitter says
June 5, 2013 at 11:13 pmHoly yum! That cauliflower looks *perfect.*
Divya Shivaraman says
June 6, 2013 at 1:51 amloved it…looks yum
Cadry says
June 6, 2013 at 2:18 amThat 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.
Sunanda says
June 6, 2013 at 4:42 amSuch an yummy and scrumptious gravy with beautiful clicks !!!
Sunandas Kitchen
Looking FANCY says
June 6, 2013 at 8:47 amYumm!! This looks really cool and healthy!
Hari Charana says
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Sherri @ The Well Floured Kitchen says
June 6, 2013 at 5:37 pmThis looks absolutely delicious! We love roasted cauliflower, but I never thought to put gravy on top, Yum!
Pola M says
June 6, 2013 at 8:43 pmI am utterly amazed! I never thought of using cauliflower this way, yet it makes total sense!
Annie says
June 6, 2013 at 8:45 pmFunny – 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.
Kiersten @ Oh My Veggies says
June 6, 2013 at 10:35 pmOh Richa, you have done it again! 😀 These look incredible–I’m definitely going to have to make them soon!
Hannah says
June 7, 2013 at 1:29 amOMG, 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! 😉
christine says
June 7, 2013 at 9:30 pmlove roasted cauli:) those caramelised edges, soooooo good!
Anonymous says
June 8, 2013 at 8:59 amOh my god this was absolutely delicious! And so simple to make! I am definitely making this again.
Gabby @ the veggie nook says
June 9, 2013 at 7:59 pmI have yet to try my cauliflower as a steak. MUST GET ON THIS 🙂
Karen says
June 10, 2013 at 3:12 pmI’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.
Mushrooms Canada says
June 10, 2013 at 6:02 pmSuch a fabulous use for cauliflower! This is really a neat recipe and I love your recipe for mushroom gravy. This whole dish sounds amazing, thanks for sharing!
-Shannon
Sunday Morning Banana Pancakes says
June 11, 2013 at 5:13 pmI 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 🙂
Kristy says
June 12, 2013 at 8:39 pmI 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! 🙂
Anonymous says
July 8, 2013 at 1:43 amThis is the ultimate comfort food!! I have made it twice already and can’t get enough of it. Easy to prepare too!!
Cheri Gillean says
July 12, 2013 at 6:22 amI 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.
Anonymous says
July 26, 2013 at 5:42 amDelicious. Unfortunately my local grocery store had a bad mushroom selection today, but even so this was superb.
Oil City Vegan says
September 6, 2013 at 5:55 amThis looks great. I just picked up a head of cauliflower and it’s on!
Jerry Browkowski says
September 25, 2013 at 9:46 pmJust curious, your description says yeast free, yet you list that as one of the ingrediants, am I missing something or am I just crazy? 🙂
Richa says
September 27, 2013 at 6:17 pmI should change that. Technically nutritional yeast is inactive yeast and doesnt have any properties or active yeast in terms of health issues and such.
Chen says
October 10, 2013 at 6:51 pmI was gonna try Laura Theodore’s cauliflower steak but I think I will try yours instead. I love mushroom gravy! Thanks for sharing.
Anonymous says
October 21, 2013 at 6:16 pmThis recipe was absolutely delicious. Thank you for posting! 🙂
Michelle S. says
November 26, 2013 at 7:37 pmWhat 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?
Richa says
November 26, 2013 at 7:41 pmyes, 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.
David Milmine says
January 5, 2014 at 11:07 pmMade 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.
Alyssa McShane says
February 20, 2014 at 2:54 amMaking this tonight – looks amazing. For the gravy, do you mean coconut milk in a can or like soy milk that you’d put on cereal? Thanks!
Richa says
February 20, 2014 at 3:11 ami prefer the canned one for creamier gravy, but any will work.
fittingintovegan says
March 7, 2014 at 4:53 pmYum, I love all things roasted – especially cauliflower and cabbage. How do you get the cauli to not lose all the little florets for the slices?
Richa says
March 12, 2014 at 6:15 pmthe 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.
Katie says
July 10, 2014 at 11:35 pmI hate mushrooms, but am trying to get to like them through experimenting with recipes, and this actually looks amazing. Thanks for the idea I will have to try it!
Katie
http://www.worldwidevegetarian.com
jaymeph says
July 19, 2014 at 10:18 amWe cooked this tonight and it is WONDERFUL! Thank you so much for all your fantastic recipes and hard work! Please keep it coming!! 🙂
Otter says
September 27, 2014 at 1:03 pmI tried your sauce and love it! Changed a couple of things but kept the basics.. made my day 🙂
Crystal says
October 31, 2014 at 6:53 amI have been eating plant based for about 5 weeks and this has been one of my favorite meals so far! It is the perfect “comfort meal” for a chilly autumn night. My husband and I felt like we were eating something bad- yet there is so much nutrition in this dish! Thank you so much for creating this gravy!!
Nina says
April 21, 2015 at 8:18 amThis was dee-licious! Cauliflower steaks – brilliant…and with gravy – wow! This is going to be a Thanksgiving vegan/gf must have…thanks again!
Nina says
April 21, 2015 at 8:20 amWe left off nutritional yeast because of crazy MSG headaches. Used arrowroot for thickener. Good stuff! Have no idea if works for others.
Richa says
April 21, 2015 at 9:09 amAwesome! add some mustard for a cheesy flavor profile instead of nutritional yeast.
Nina says
April 21, 2015 at 7:16 pmThat is an awesome suggestion with the mustard…have never heard that before! We are all over that like gravy on cauliflower steaks – heehee. We are now in search of gluten-free asafetida. April has been an all VeganRicha month. Thanks!
Richa says
April 22, 2015 at 10:15 amyou can find some gluten-free asafetida here https://www.worldspice.com/spices/asafoetida
Heather says
September 28, 2015 at 6:06 pmVery good, we will make it again. Roasted potaoes and carrots are great with this recipe.
Nina says
January 17, 2016 at 6:43 pmI made this today and I literally can eat this gravy by itself. So good.
Richa says
January 17, 2016 at 6:44 pmAwesome!
Kerrie says
February 10, 2016 at 10:10 amthis was fabulous- definitely a new favourite and one I plan to make regularly.
Richa says
February 10, 2016 at 10:29 amGreat!
Melissa says
May 5, 2016 at 9:20 amI love this… I am going to try it tonight!