Can I use different types of mushrooms?

Absolutely! You can substitute cremini or shiitake mushrooms for a different earthy flavor profile. Just make sure to adjust cooking time as needed, since some mushrooms release more moisture than others.

Can I use cauliflower steaks of varying thicknesses?

Yes, you can! Just ensure that the cauliflower steaks are at least 1 inch thick for even cooking. Thinner steaks will cook faster and could easily burn.

How should I store any leftovers?

Leftovers are amazing cold or reheated! Store them in an airtight container in the fridge for up to 3 days. Reheating in a skillet is best for preserving the texture and glaze.

Can I freeze the cauliflower steaks before cooking?

While I haven't tried it, I see no reason why not! Freezing the steaks before glazing might change the texture a bit, though. Let me know if you try it and how it turns out!

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This recipe for cauliflower steaks with a mushroom reduction glaze is my go-to weeknight meal. It's impressive enough for guests, yet simple enough for a busy Tuesday night. Plus, it's packed with flavor! One night, I was feeling particularly adventurous, and I decided to add a sprinkle of thyme to the mushroom mixture - it added a lovely herbaceous touch. I highly recommend it!

The best part? This recipe is incredibly adaptable. Feel free to experiment with different types of mushrooms, herbs, or even add a touch of spice. I like to serve mine with a side of roasted vegetables or quinoa, for a more complete meal. I encourage you to adapt it to your own tastes and preferences – get creative and make it your own!

Cauliflower Steaks with a Mushroom Reduction Glaze

Name: Cauliflower Steaks with a Mushroom Reduction Glaze
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Plant-Based
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

These flavorful cauliflower steaks, perfectly seared and glazed with a rich mushroom reduction, offer a healthy and delicious vegetarian main course. It’s simple to prepare and incredibly satisfying.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

📖 Instructions

Preheat your oven to 400°F (200°C). This ensures a nice sear on the cauliflower while it cooks through.
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.)
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!
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.
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!
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.
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!.
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.
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!
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!