⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

🍽 Ingredients

• 1 medium Cauliflower head
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/2 teaspoon Garlic powder
• 1/4 teaspoon Paprika
• 8 ounces Mushrooms
• 1/2 cup Dry sherry or chicken broth
• 2 tablespoons Balsamic vinegar
• 1 tablespoon Butter

📖 Instructions

1. Preheat your oven to 400°F (200°C). This ensures a nice sear on the cauliflower while it cooks through.
2. Prepare the cauliflower: Carefully trim the cauliflower head, removing any damaged leaves. Cut the head into 1-inch-thick steaks, aiming for even thickness. (Pro Tip: A sharp chef’s knife makes this much easier; otherwise, use a serrated knife.)
3. Season generously: Place the cauliflower steaks on a cutting board. Drizzle generously with olive oil (about 1 tablespoon per steak) and season both sides liberally with salt, black pepper, garlic powder, and a pinch of paprika. I like to use a generous amount of seasoning!
4. Sear the steaks: Heat a large skillet over medium-high heat. Add the cauliflower steaks and sear for about 3-4 minutes per side, until golden brown and slightly charred. Don't overcrowd the pan; work in batches if necessary.
5. Roast for tender perfection: Transfer the seared cauliflower steaks to a baking sheet and roast in the preheated oven for 15-20 minutes, or until tender when pierced with a fork. Keep an eye on them as ovens vary!
6. Prepare the mushroom reduction: While the cauliflower is roasting, prepare the glaze. Heat a tablespoon of olive oil in the same skillet you used for searing (no need to wash it!). Add 8oz of sliced mushrooms (cremini, shiitake, or your fave). Sauté until tender, about 5-7 minutes.
7. Deglaze the pan: Pour in 1/2 cup of dry sherry (or chicken broth, if you prefer). Scrape up any browned bits from the bottom of the pan; this adds tons of flavor!.
8. Reduce and thicken: Simmer the mushroom mixture for about 5 minutes, allowing the liquid to reduce and thicken slightly. You want it to create a glossy, flavorful sauce.
9. Finish the glaze: Stir in 2 tablespoons of balsamic vinegar and 1 tablespoon of butter. Let the butter melt and coat the mushrooms. Season with salt and pepper to taste. Mmm, delicious!
10. Glaze and serve: Brush the roasted cauliflower steaks with the mushroom reduction glaze. Serve immediately and enjoy this easy, delicious, and impressive meal! I often serve this with a side of quinoa or roasted vegetables. You could even add a dollop of sour cream or creme fraiche for some extra indulgence

📝 Notes

• For extra flavor, marinate the cauliflower steaks in a mixture of olive oil, herbs, and spices for 30 minutes before cooking. Don’t overcook the cauliflower; it should be tender but still retain a slight firmness. If the glaze is too thick, add a tablespoon of water or broth to thin it out. You can experiment with different types of herbs to enhance the flavor profile. Thyme, rosemary, or oregano would all be great additions!