• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Vegan Recipes for Those Who Love to Cook and Eat

  • Recipes
  • Work with Us
  • About
  • Subscribe
  • Contact
Home » Entrees » Roasted Cauliflower Steaks

November 13, 2013

Roasted Cauliflower Steaks

Jump to Recipe
Roasted Cauliflower Steaks with Oyster Mushroom Gravy

Every year, I try to come up with some kind of vegan main dish, like a roulade or Wellington for Thanksgiving. But instead of coming up with something elaborate and involved this year, I decided to simplify, and ended up trying out cauliflower steaks—again. The first time I tried this dish was at Upstairs on the Square in Cambridge (RIP in January), and loved its unique texture: crispy and caramelized around the edges, and succulent and rich towards the center.

These are not only easy to make, but also can be made ahead, chilled, then recrisped right before dinner, making it a good option to bring along with you as a guest at the traditional holiday table. Recrisping the steaks and reheating the gravy won’t take up any real estate in the oven, and will only require a few minutes in a cast iron pan on the stovetop with a little olive oil.

Roasted Cauliflower Steaks with Oyster Mushroom Gravy

To get this beautiful color and crispy texture around the edges, you simply roast the cauliflower in the oven for about an hour in a cast iron pan. For this application, I just rubbed olive oil and sage onto the outside of the steaks, then sprinkled with salt and pepper before roasting it. To give it more of a holiday feel, I made an oyster mushroom gravy to create a well-balanced and beautifully simple dish. The texture of the oyster mushrooms with the cauliflower complimented each other perfectly, but crimini, bella or shiitakes would work here as well. This recipe makes enough gravy to slather over stuffing and potatoes or drizzle over biscuits the next morning.

Roasted Cauliflower Steaks with Oyster Mushroom Gravy
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Cauliflower Steaks with Oyster Mushroom Gravy

ROASTED CAULIFLOWER STEAKS WITH OYSTER MUSHROOM GRAVY


★★★★★

5 from 2 reviews

  • Author: olivesfordinner.com
  • Total Time: 1 hours
  • Yield: 2 servings
Print Recipe
Pin Recipe

Ingredients

for the cauliflower steaks

  • 2, 1 1/2-inch thick slices of cauliflower (how-to below)
  • 1 TB, plus 1 tsp olive oil
  • 2 tsp rubbed sage
  • salt and pepper

for the oyster mushroom gravy

  • 1–2 tsp Earth Balance
  • 2 shallots, sliced
  • 1/4 tsp salt
  • 2 cloves garlic, minced
  • 1 cup chopped oyster mushrooms (cut away tough stems and freeze and reserve for making stock later)
  • 2 TB dry white wine
  • 2 cups vegetable broth
  • 1 TB cornstarch or arrowroot powder, blended with 2 TB cold water

Instructions

  1. Preheat your oven to 400 degrees.
  2. To cut your cauliflower steaks, place a head of cauliflower stem side down on a cutting board. Using a large knife, slice it down the very middle. Then cut down again on each half to create two, 1 1/2-inch thick slabs.
  3. Grease a cast iron pan with 1 TB of olive oil. Place the steaks onto the pan, and drizzle over the remaining 1 tsp of olive oil over the tops of the steaks. Sprinkle 1/2 tsp of the sage over the top of each steak, rubbing it into the oil. Sprinkle with salt and pepper and place into the oven to roast on one side for 25-30 minutes, keeping an eye on it after 20 minutes, ensuring that it does not burn on the bottom.
  4. After the steaks are nicely roasted on the bottom, carefully flip them over, then rub the remaining rubbed sage over the top. Return to the oven to roast for an additional 25-30 minutes, keeping an eye on them to prevent burning after 20 minutes.*

  5. While your cauliflower is roasting, make your gravy.

  6. Melt the vegan butter in a small saucepan over medium-low heat. Add in the sliced shallots and sprinkle with the salt. Saute until softened, about 3 minutes, then add in the garlic and saute for 1 minute more.

  7. Increase the heat to medium, then add the chopped oyster mushrooms. After 2 minutes, increase the heat to medium high and saute for 1 minute more. Deglaze the pan with the white wine, scraping up any bits on the bottom of the pan with a spatula. Add in the broth, bring to a small simmer, then reduce the heat back down to medium. Allow to reduce for 15-20 minutes.**

  8. *Serve the steaks immediately with the gravy. Or, if you are serving it later, just recrisp the chilled cauliflower steaks on a stovetop in a hot cast iron pan on both sides with a little oil until heated through.

  9. **If you are serving the gravy immediately, add in half of the cornstarch/water slurry to the gravy and stir until thickened, adding more as needed. If you are serving the steaks later, wait to add the cornstarch or arrowroot/water slurry until you are reheating the gravy.

  • Cook Time: 1 hours

Did You Make This Recipe?

Tag @olivesfordinner on Instagram ... we'd love to see it!

You may also like:

Oyster Mushrooms with Dynamite Sauce
Easy Homemade Vegan Calzones
Silky Golden Beets
Fava Bean Falafel

Filed Under: Entrees, Plant-Based Dinners Tagged With: cauliflower, mushrooms

We hope you enjoy this content!

We'd love for you to leave a comment below. For recipes, we would also love it if you gave it a rating. Thanks so much!

Reader Interactions

Comments

  1. Elisa Bremner says

    June 20, 2021 at 10:14 pm

    Made this for my husband for Father’s Day and he loved it! definitely as he says, “a keeper”. The only thing was I made it in my 360 pan on the stove top because I didn’t want to heat up the kitchen. Such a simple yet delicious recipe, Thank you!

    ★★★★★

    Reply
  2. Hannah says

    January 13, 2021 at 3:37 pm

    I made this this year for christmas dinner for myself! perfect recipe if you’re only cooking for 1 or 2

    ★★★★★

    Reply
    • erinwyso says

      January 15, 2021 at 8:43 pm

      So happy you enjoyed. 🙂

      Reply
  3. Molly Gordon says

    November 24, 2018 at 11:30 am

    Erin, my granddaughter has recently become vegetarian and I think cauliflower steaks would be great for her main dish for Christmas dinner (I will be serving a standing rib roast). There will be other meatless sides she can eat. I’d love to have a gravy for her, but she dislikes mushrooms. Any suggestions for a substitute?

    Reply
    • erinwyso says

      November 24, 2018 at 1:03 pm

      Molly,

      I think you could make this version of gravy without mushrooms and it would still work! Oh She Glows also has a great mushroom-less gravy: https://ohsheglows.com/2010/10/04/tick-tock-racing-against-the-clock/

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

Follow Me!

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

As Seen On

Popular Recipes

Pasta, artistically draped around a fork on a table.

Pasta with White Wine Sauce

Two hands holding a glass mason jar of coffee sugar scrub.

Homemade Coffee Sugar Scrub

Two hands framing a plate of curry on a dark background.

Cauliflower and Mushroom Curry

A whole head of firecracker cauliflower, basted with sauce in a cast iron pan against a dark background.

Firecracker Cauliflower

A top-down shot of sweet potato tempura and avocado vegan sushi rolls with pickled ginger against a dark background.

Sweet Potato Tempura and Avocado Rolls

A top down shot of breaded vegan shrimp with sauce.

Vegan Shrimp

Two hands holding a bowl of bang bang cauliflow

Vegan Bang Bang Cauliflower

A bagel loaded with carrot lox, red onion, capers and vegan cream cheese on a wooden board.

Carrot Lox

Footer

About

Olives for Dinner is a vegan food blog for those who love to cook and eat. You'll find fresh, creative and delicious recipes here, all made with plants!

Search for recipes

VIEW ALL RECIPES

Interviews

A photo of Amrita Levan, creator of the vegan blog, Crazy Vegan Kitchen.
Chef Alexander Gershberg, author of the Plantbased cookbook.
Gena Hamshaw of The Full Helping

Sign up to get new recipes via email.

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
HOME ∙ ABOUT ∙ CONTACT ∙ PRIVACY

Copyright© 2023 · Brunch Pro Theme by Shay Bocks