A roasted cauliflower steak, tender and golden, topped with a creamy mushroom sauce that’s full of earthy goodness. It's a cozy, satisfying dish that feels like a warm hug from your kitchen.
Ingredients
1 Head of Cauliflower
4 Tablespoons Olive Oil (divided)
2 Tablespoons Vegan Butter
1 medium Onion
2 large Portobella (about 3 cups mushrooms)
1 tsp Garlic Powder
1 tsp dried Parley (plus extra to garnish)
3/4 cup vegan Sour Cream
1/4 cup Water
1 tsp Corn Starch
1 cup shredded vegan Mozzerella Cheese (or cheese of choice)
Instructions
Line a baking sheet with parchment paper, set aside. Preheat oven to 375 F degrees (190 C).
Prep the vegetables by first cutting three or four 1/2-1 inch slices from the head of cauliflower flower to replicate steaks, set aside. Cut the portobello mushrooms and onions into thin slices.
Place a large skillet on medium heat and put 2 tablespoons of olive oil and the butter in the pan to melt. Sear the cauliflower on both sides until golden brown and tender with a little bite to it, then place them on the lined baking sheet.
In the same skillet add the remaining olive oil, onions and mushrooms and saute until tender and lightly browned. Add to the pan the sour cream, water, garlic powder, parsley, corn starch, salt and pepper to taste. Simmer until the mixture thickens.
Top the cauliflower steaks with the mushroom mixture then the mozzerella cheese. Bake in the oven until the cheese melts on top.
I watched your video and was immediately inspired to try this recipe - it was super easy and really delicious - personally, I baked the cauliflower and I don't cook with oil, so I omitted all the oil and butter - it was still delicious - I also used homemade vegan ricotta cheese instead of the vegan sour cream, as I don't like nut based creams and sauces. GREAT WORK!! I am making it a 2nd time tonight!!