Description
This roasted cauliflower steak is all about simple moves that turn a basic vegetable into something spectacular. High heat gives you those deep, browned edges and a tender center, and a quick mushroom gravy adds the savory depth that makes the whole plate feel complete. It’s easy to make, satisfying, and the kind of recipe that fits into whatever’s on your plate.
Ingredients
Cauliflower Steaks
- 1 large head of cauliflower (cut into two 1½-inch cauliflower steaks)
- 1 tablespoon + 1 teaspoon olive oil
- 2 teaspoons rubbed sage
- Salt and black pepper
Oyster Mushroom Gravy
- 1–2 teaspoons vegan butter
- 2 shallots, thinly sliced
- ¼ teaspoon salt
- 2 cloves garlic, minced
- 1 cup chopped oyster mushrooms (trim away any tough stems)
- 2 tablespoons dry white wine
- 2 cups vegetable stock
- 1 tablespoon cornstarch or arrowroot, whisked with 2 tablespoons cold water to create a slurry
Instructions
Make the cauliflower:
- Heat the oven to 400°F.
- Cut the cauliflower steaks: Place the cauliflower stem-side down. Slice straight through the center, then cut one steak from each half (about 1½ inches thick).
- Season the steaks: Coat a cast-iron pan with 1 tablespoon olive oil. Set the steaks in the pan and drizzle the remaining teaspoon of oil over the tops. Rub 1 teaspoon of sage onto each steak. Season with salt and pepper.
- Roast the first side (25–30 minutes): Roast until the bottoms are deeply browned. Start checking at 20 minutes to prevent burning.
- Flip and roast the second side (25–30 minutes): Turn the steaks, sprinkle with any remaining sage, and continue roasting until tender with crisp, browned edges.
Make the mushroom gravy:
- Melt vegan butter in a small saucepan over medium-low heat. Add shallots and salt; cook 3 minutes. Add garlic; cook 1 minute.
- Increase the heat to medium, stir in mushrooms, and cook 2 minutes. Raise the heat to medium-high for 1 minute more.
- Deglaze: Add white wine, scraping up any browned bits.
- Simmer: Add stock, bring to a gentle simmer, and cook 15–20 minutes until reduced.
- Thicken: If serving immediately, stir in half the cornstarch slurry and add more as needed. If serving later, wait to thicken until reheating.
Serve:
- Plate the roasted cauliflower steaks and top with hot mushroom gravy.
- For make-ahead or meal prep: Chill the cooked cauliflower steaks, then recrisp them in a hot cast-iron pan with a little oil before serving.
Notes
- Pan Choice: A cast-iron pan gives the most reliable browning because it retains heat evenly.
- Storage: Refrigerate cooked cauliflower steaks in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over medium heat, adding a small splash of oil as needed.
- Recrisp: For meal prep, chill cooked steaks, then recrisp in a hot cast-iron pan until the edges are browned again.
- Gravy Prep: If serving later, make the gravy ahead, but wait to add the cornstarch/arrowroot slurry until reheating.
- Mushroom Stems: Save trimmed oyster mushroom stems in the freezer for homemade stock.
- Leftover Gravy: Gravy thickens as it cools; thin with a little broth or water when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 1 hours
- Category: Dinner
- Method: Roasted, Simmered
- Cuisine: American