Cauliflower has gone from the most loved side dish to the defender of the low-carb alternatives and anything in between. Its versatility makes it easy to serve more often without any complaint of "cauliflower again". There are many ways how to cook cauliflower while keeping it interesting. From cooking it whole, ricing, mashing, florets, and now a cauliflower steak.
Cauliflower steak and mushrooms, some considered it as a meal on its own.
How to cook sauliflower steak?
When I make a cauliflower steak - First cut right through the middle of the cauliflower, making sure to keep the core intact. Cut into thick slices about 1-inch thick. Save the excess florets to make cauliflower rice, or include them in cooking and hide them when you take pictures for your social media. I treat this cauliflower steak like cooking a grand New York striploin. Add butter and olive oil in a large frying pan over medium heat, while seasoning the cauliflower with salt and pepper. As soon as the butter foam, add the cauliflower and let it sear until the bottom is nicely browned. Add more butter, smashed garlic cloves, and rosemary on one side. Turn the cauliflower upside down and keep basting the melted fragrant butter over the steak for at least a minute or so. Transfer to the preheated oven and finish cooking to your likeness while you start sautéing the mushrooms.
I'm not a vegetarian but I always opt for one. Use cooking oil or olive oil in place of butter and omit Parmesan cheese or use nutritional yeast instead to make it completely vegan.
CAULIFLOWER STEAK WITH SAUTEED MUSHROOM
- Large frying pan
- 1 Large or 2 Medium cauliflower
- 4 Tablespoon Olive oil
- 6 Tablespoon Unsalted butter
- 3 Garlic cloves (smashed)
- 1 Rosemary sprig
- 1 Teaspoon Salt and pepper - each
- ¼ Cup Chicken stock/vegetable stock
- 4 Tablespoon unsalted butter or olive oil
- 1 Medium Shallot, thinly sliced
- 1 Large Garlic clove
- 10 Ounces Cremini mushroom or mixed with shitake or oyster mushroom - thinly sliced
- 2 Tablespoon Fresh thyme leaves
- Salt and pepper to taste
- ¼ Cup Chopped parsley
- 1 Lemon
- Grated parmesan cheese (optional)
- Pre-heat the oven 350°F
- Wash and trim the cauliflower. making sure the bottom is flat and the core is fully intact. Sice right through the center and cut 1 inch on each side. Giving you two large steaks or 4 when using 2 medium cauliflower. Save the extra florets for another use. gently rub the salt and pepper around the steaks.
- Using a large frying pan, add olive oil plus 2 tablespoon butter and heat over medium heat until very hot and the butter starts to brown. Add the cauliflower and cook until nicely browned at the bottom about 2 to 3. add the remaining butter, garlic and rosemary on one side. Gently flip the cauliflower browned side up using a large spatula. When the butter melt and starts to smell nutty and fragrant from garlic and rosemary, give a little telt to the pan, spoon the liquid butter and keep basting the cauliflower for a minute. Add the chicken stock or vegetable stock and transfer the pan to the oven and bake for 10 minutes or until the cauliflower is soft all the way through but not mushy.
- While the cauliflower is roasting in the oven, heat a large saute pan on medium heat and brown the butter. Add the shallots and cook for a minute, add the garlic and mushrooms. Stir to combine, continue cooking until all the mushrooms release their liquid and evaporate completely about 8 minutes. Add the thyme, salt and pepper to taste and continue cooking for a minute. Turn off the heat, add the chopped parsley.
- Transfer one cauliflower steak into the plate, top with sauteed mushroom, zest lemon on top, cut the lemon in half and give a gentle squeeze of juice; top with grated parmesan(if using) and serve.