Cauliflower steak
cauliflower steaks with balsamic reduction and mushrooms
By:
Published:
18 Apr 2025This recipe is my go-to when I want a show-stopping yet simple vegetarian dinner. It's impressive enough for a dinner party, but easy enough for a weeknight meal—and cleanup is minimal, a big plus in my book! I was inspired by a friend who always has gorgeous dinners—this was my attempt to mimic her skills, and it came out pretty well.
The combination of the slightly sweet balsamic glaze, the earthy mushrooms, and the tender cauliflower is simply divine! The balsamic reduction is the star, but I really find the earthy mushrooms add a great contrast of flavors. The cauliflower is surprisingly flavorful itself, so this recipe doesn't need a lot of fancy ingredients to be excellent. You'll never believe how delicious this dish tastes!
Required Equipments
- Large skillet
- Chef's knife
- Cutting board
- Baking sheet
- Small saucepan
Cauliflower Steaks with Balsamic Reduction and Mushrooms
This recipe for cauliflower steaks with balsamic reduction and mushrooms is a flavor explosion! It's impressive enough for a dinner party but easy enough for a weeknight meal.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for getting those beautiful, caramelized cauliflower steaks. Don't skip this step!
- Wash and trim your cauliflower. Cut it into 1-inch thick steaks, aiming for even thickness for even cooking. This takes a bit of practice, so don't worry if your first few steaks aren't perfect--mine never are!
- Drizzle the cauliflower steaks with olive oil, season generously with salt and pepper, and maybe a dash of garlic powder if you're feeling fancy. Remember, salt is your friend here!
- Roast the cauliflower steaks for 20-25 minutes, flipping halfway through, until they're tender on the inside and slightly browned on the outside. Keep an eye on them to prevent burning, and adjust cooking times depending on your oven.
- While the cauliflower is roasting, prepare the mushrooms. Clean and slice about 8 ounces of portobello mushrooms. You can use any other kind of mushroom you like; the taste will vary, but hey, experimentation is half the fun, right?
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they're softened and browned. Mmm, those earthy mushroom aromas!
- For the balsamic reduction, place 1/4 cup of balsamic vinegar in a small saucepan. Simmer over low heat for 10-15 minutes, or until it has reduced by half and thickened to a syrupy consistency. This should only take 15 minutes maximum, but don't leave it unattended!
- Once the cauliflower is cooked, arrange the steaks on a plate. Top with the sauteed mushrooms and drizzle generously with the balsamic reduction. I personally like to make the balsamic reduction a nice thick layer, but you do you!
- Garnish with fresh herbs like thyme or parsley, if desired. And there you have it—a truly delicious and surprisingly easy meal! So satisfying to make something beautiful from simple ingredients. I know, I get emotional about food too! ;)
📝 Notes
- For extra flavor, marinate the cauliflower steaks in a mixture of olive oil, balsamic vinegar, and herbs for 30 minutes before roasting.
- If you like a richer balsamic reduction, simmer the vinegar for a longer time, but keep an eye on it so it doesn't burn.
- Feel free to experiment with different types of mushrooms or add other vegetables, such as roasted bell peppers or asparagus, to the dish.
- Leftovers are great cold or can be reheated gently in a skillet or microwave
🍎 Nutrition
Calories: 350 kcal
Protein: 10 g
Fat: 15 g
Carbohydrates: 30 g
Fiber: 5 g
Calcium: 30 mg
