A hearty and earthy vegetarian recipe that is perfection for a filling + easy dinner, or a lovely side-dish that will make ’em ooh and aah!
I know what you guys are thinking – another vegetarian recipe from the Meatloaf lady? Well, yes. A cauliflower steak recipe, no less!
We’ve been so lucky to be eating pretty darn well – even while staying at home – due to Dave’s new rotisserie thingie for the grill and my love for cookin a lot o’ meaty things. But even I have to admit, sometimes you need a veggie palette cleanser. So I put together this cauliflower steak recipe one night that turned out super yummy!
I think a lot of the yum comes from the delish portabella that I tossed into the mix last minute. My hate for mushrooms has finally dissipated (thank GOODNESS!), so I’ve been trying to throw them here, there and everywhere. I’m basically making up for about 35 years of a mushroom-less existence, and I’ve got to say they really give this a meal a fab umami flavor.
This recipe is perfect for cozy winter months where you want something that will warm your belly but not feel too heavy. I hope you guys give it a try, we loved it!
Cook Time: 1 hour 25 minutes
2 small white onions
2-3 tbs olive oil
2 large slices of cauliflower
1 chopped portabella mushroom
1 chopped zucchini
1/2 tsp salt
1/4 tsp fresh cracked black pepper
1/4 cup white wine
1 1/2 tsp capers
red pepper flakes
1/4 cup shredded parmesan cheese
parsley for garnish
First, you need to caramelize the onions until they are a lovely golden brown. Get a sauté pan on low/medium heat and add 2 tbs of olive oil and the 2 chopped onions. Cook for up to an hour to get to the color of your liking.
Next, cut two large slabs of cauliflower, making each about 3/4 of an inch thick. Brush both sides with olive oil and sprinkle with a dash salt and pepper.
Preheat the oven to 450 degrees, and once the oven is pre-heated place an empty sheet pan in the oven for 10 minutes as an already hot sheet pan will help ensure both sides of the cauliflower steaks get nice and cooked – a tip I learned from Joshua McFadden’s awesome cookbook – Six Seasons.
Once the pan is preheated, remove from the oven (with an oven mitt of course) and place the cauliflower steaks onto the pan. Pop the cauliflower in the oven and cook for 22-24 minutes until the tips of the cauliflower are slightly browned.
While the cauliflower steaks are cooking, add the chopped portabella to the pan with the caramelized onions, still over low/medium heat and cook for about 10 minutes until the mushrooms are tender and start to caramelize as well. Next, add the chopped zucchini (and another tbs of olive oil if needed), salt + pepper and cook for 5 minutes until the zucchini is tender. Finally, add the white wine and bring to a boil, then turn the heat down to a simmer and cook for 10 minutes. Remove from the heat and add the capers and as much red pepper flakes as you like depending on the level of spiciness you want and mix together well.
Remove the cauliflower steaks from the oven and top with a heaping amount of the sautéed veggie mixture. Top each steak with half of the parmesan and a sprinkle of parsley and serve.