Cauliflower Steak in a Creamy Mushroom Sauce

Preperation time
10 + m
Skills level

Serving size
2
Country of origin

Preparation time: 10 + m
Cooking time: 20 m
Servings: 2

Ingredients

  • 1 medium head of cauliflower, 7-inches in diameter
  • small container sliced baby bella or button mushrooms
  • 1 tablespoon butter, salted
  • 3-4 fresh thyme sprigs, more for garnish
  • 3-4 whole garlic cloves
  • a splash of beef stock (or vegetable stock)
  • a good quality extra virgin olive oil
  • 1 heaping tablespoon creme fraiche (or a tiny sprinkle of flour)
  • a good chef's knife
  • optional: a splash of red wine (recommended)
  • salt, garlic salt, & cracked black pepper, optional
  • 12-inch skillet, recommended method
Recipe Type:
Course:

Healthy Steak seems like an oxymoron, but this cauliflower steak checks all the boxes for healthy, high in fiber, layers of flavor, and easy! The creamy mushroom sauce which I usually prepare for my steaks is a wonderful complement to this dish. The method of searing the cauliflower (on both sides)on medium-high heat in the skillet, is hands-down going to give you the best flavor profile, then roasting it in the oven to finish cooking and caramelize it. In addition, you will impart tremendous flavor into the steak with the butter, olive oil, garlic and thyme. Let’s get started with this easy process.

First, you’ll need one 7-inch cauliflower head with the end intact. It’s roughly about a medium-sized head. Place the cauliflower head upside down on a cutting board, stem side up. Cut off about 1-inch of the side of the cauliflower. Then cut the first steak about 1-inch in diameter, keeping the end intact. Cut the second steak about 1-inch in diameter, keeping the end intact. Some florets may fall off. It happens. If it falls apart, have a second cauliflower head on hand and start over. Any extra you will use!

Heat some olive oil in the skillet on medium-high heat, add in 1 tablespoon of salted butter (If avoiding dairy, use only oil). Toss in the whole garlic cloves, don’t chop. You want to infuse the garlic flavor into the sauce. You can eat them whole once they are roasted. Add a few thyme sprigs and cook for 3-4 minutes until the garlic is fragrant and translucent. Next, add in a cauliflower steak (season with garlic salt) and sear on medium-high heat for 5 minutes, then gently flip using tongs, cooking an additional 5 minutes. Repeat the process with the second steak. Sear one steak at a time.

Preheat the oven to 425 degrees.

Place both steaks in the skillet with the mushrooms. Cooking mushrooms in the skillet is the best way to really caramelize and brown them. If you feel the pan is overcrowded, place one steak in the skillet and one on a small roasting pan – I have done this!

Roast at 425 degrees for 7 minutes, then flip. Turn oven up to 450 degrees and roast an additional 8 minutes until golden brown.

Place the steaks on a plate or a roasting pan and prepare your sauce. You can leave the mushrooms in the pan while you prepare the sauce.

Deglaze the pan with a splash of beef stock. Use a wooden spoon to get up all the bits in the pan. Add the creme fraiche (or a splash of cream) off the heat and stir. Last, add in a tiny splash of red wine off the heat. Then place the skillet back on medium-low heat and cook the sauce until it’s thick and brown. As always, taste the sauce! A little salt is a good idea.

Alternative to creme fraiche:

If you are avoiding dairy, you may use a sprinkle of all-purpose or rice flour and mix in with the stock, keep adding more stock until it is no longer pasty. You want a smooth sauce and no flour taste, so cook it a little longer, about 2 minutes or more. As always taste!

Place the steaks back into the pan and coat with the sauce. Feel free to heat them in the sauce for a minute or two, but it’s not necessary. Plate and garnish with some thyme sprigs. The best cauliflower steak in town. I am sure you will agree!

Note: Alcohol is flammable always use extreme caution. ALWAYS have a fire extinguisher in your kitchen!