Roasted Cauliflower Steaks

Roasted Cauliflower Steaks

Time to Make: 1 hour
Serves: 2

Directions

Make the Mashed Potatoes

1. Bring a large pot of water to boil.
2. Peel and wash the potatoes. Cut in half and then into cubes. Once the water has boiled, add the potatoes and a generous dash of salt.
3.  Boil for 15-20 minutes or until the potatoes are soft. Test by poking the potatoes with a fork. The fork should easily go through the potatoes.
4. While the potatoes are boiling, start making the mushroom gravy and the cauliflower.

Make the Mushroom Gravy

1. Wash the mushrooms and gently remove the stems by using a twisting motion with your fingers. Once the stems are removed, slice the mushrooms thinly.
2. Heat a small pan over medium heat. Add 1-2 tsp of oil to the pan. Once warm, add the sliced mushrooms. Let sauté for a few minutes, then add the chopped rosemary. Sauté until the mushrooms are golden. Then add the balsamic vinegar, tamari and miso paste. Stir to combine, and let simmer for 1 minute.
3. After 1 minute, sprinkle the brown rice flour into the mixture and stir. Add the butter, veggie broth and salt and pepper. Bring the gravy to a boil and then simmer for 5 minutes. Stir the gravy occasionally so it doesn’t burn on the bottom. Gravy should thicken from the flour.

Prepare the Cauliflower

1. Cut the cauliflower into steaks. Trim away the leaves of the cauliflower, but keep the stem attached. Cut the  cauliflower in half and then cut a thick slice from either side (roughly 1 ½ inches).  Roast the remaining cauliflower along with the steaks or save it for another dish.
2. Heat a large pan over medium heat, add 1-2 tbsp of oil and the peeled garlic cloves. Add the two slices of cauliflower to the pan to sear each side, roughly 3-5 minutes per side.
3. Preheat the oven to 425ºF and line a baking sheet with parchment paper.
4. Prepare the paprika glaze. Add the paprika, water, cumin and garlic powder together in a small bowl and whisk together.
5. Transfer the seared cauliflower to the baking sheet and brush the paprika glaze on both sides.
6. Bake in the oven for 5-8 minutes, until the cauliflower is tender.

Mash the Potatoes

1. One the potatoes are done boiling, drain the water and add the potatoes back into the pot. Use a potato masher to mash, and add the vegan butter.

To Serve

1.  Add the mashed potatoes to a plate and top with the mushroom gravy and the cauliflower. Top with parsley.

It’s best to enjoy immediately, but you can store any leftover mashed potatoes and gravy in the fridge and reheat before enjoying again. The gravy will thicken in the fridge, so you may have to add a little more vegetable broth when reheating it.