Prep Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCooking spray1large headcauliflower (about 3 pounds)½teaspoonground pepper, divided¼teaspoonsalt, divided3tablespoonsextra-virgin olive oil4cupssliced mixed mushrooms, such as button, cremini, oyster and/or shiitake caps (8 ounces)1largeshallot, finely chopped¼cupdry sherry2tablespoonsall-purpose flour2cupsmushroom broth1teaspoonchopped fresh thyme
Cook Mode(Keep screen awake)
Ingredients
Cooking spray
1large headcauliflower (about 3 pounds)
½teaspoonground pepper, divided
¼teaspoonsalt, divided
3tablespoonsextra-virgin olive oil
4cupssliced mixed mushrooms, such as button, cremini, oyster and/or shiitake caps (8 ounces)
1largeshallot, finely chopped
¼cupdry sherry
2tablespoonsall-purpose flour
2cupsmushroom broth
1teaspoonchopped fresh thyme
DirectionsPreheat oven to 450 degrees F. Line a baking sheet with parchment paper and coat with cooking spray.Remove any outer leaves from cauliflower, but leave stem intact. Place on a cutting board, stem-side down. Using a large chef’s knife, cut into 1/2- to 3/4-inch-thick slices. The center few slices should remain more or less intact, but the outer slices will crumble into smaller pieces. Cut any of the medium pieces into 1/2- to 3/4-inch-thick flat shapes–it’s the flat surfaces that roast the best. Place the large and medium pieces on the baking sheet with the cut surfaces touching the parchment paper; sprinkle the small pieces in any empty spots. Coat the cauliflower with cooking spray and season with 1/4 teaspoon pepper and 1/8 teaspoon salt.Roast the cauliflower, gently turning once halfway through, until browned and the stems feel tender when pierced with the tip of a knife, 25 to 35 minutes.Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; cook, without stirring, until the mushrooms are golden brown on one side, about 3 minutes. Stir and continue cooking until they’ve released most of their liquid, 2 to 3 minutes more. Add shallot and cook, stirring, until fragrant, about 1 minute. Reduce heat to medium. Add sherry and cook, stirring, until evaporated, about 1 minute. Sprinkle flour over the mushrooms and stir to coat. Add broth and bring to a boil, stirring. Cook, stirring, until thickened and reduced slightly, 5 to 7 minutes. Stir in thyme.Serve the cauliflower “steaks” and any additional florets with the gravy.TipsTo make ahead: Refrigerate mushroom gravy (Step 4) for up to 4 days. Reheat before serving.Originally appeared: Eatingwell.com, October 2018
Directions
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and coat with cooking spray.Remove any outer leaves from cauliflower, but leave stem intact. Place on a cutting board, stem-side down. Using a large chef’s knife, cut into 1/2- to 3/4-inch-thick slices. The center few slices should remain more or less intact, but the outer slices will crumble into smaller pieces. Cut any of the medium pieces into 1/2- to 3/4-inch-thick flat shapes–it’s the flat surfaces that roast the best. Place the large and medium pieces on the baking sheet with the cut surfaces touching the parchment paper; sprinkle the small pieces in any empty spots. Coat the cauliflower with cooking spray and season with 1/4 teaspoon pepper and 1/8 teaspoon salt.Roast the cauliflower, gently turning once halfway through, until browned and the stems feel tender when pierced with the tip of a knife, 25 to 35 minutes.Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; cook, without stirring, until the mushrooms are golden brown on one side, about 3 minutes. Stir and continue cooking until they’ve released most of their liquid, 2 to 3 minutes more. Add shallot and cook, stirring, until fragrant, about 1 minute. Reduce heat to medium. Add sherry and cook, stirring, until evaporated, about 1 minute. Sprinkle flour over the mushrooms and stir to coat. Add broth and bring to a boil, stirring. Cook, stirring, until thickened and reduced slightly, 5 to 7 minutes. Stir in thyme.Serve the cauliflower “steaks” and any additional florets with the gravy.TipsTo make ahead: Refrigerate mushroom gravy (Step 4) for up to 4 days. Reheat before serving.
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and coat with cooking spray.
Remove any outer leaves from cauliflower, but leave stem intact. Place on a cutting board, stem-side down. Using a large chef’s knife, cut into 1/2- to 3/4-inch-thick slices. The center few slices should remain more or less intact, but the outer slices will crumble into smaller pieces. Cut any of the medium pieces into 1/2- to 3/4-inch-thick flat shapes–it’s the flat surfaces that roast the best. Place the large and medium pieces on the baking sheet with the cut surfaces touching the parchment paper; sprinkle the small pieces in any empty spots. Coat the cauliflower with cooking spray and season with 1/4 teaspoon pepper and 1/8 teaspoon salt.
Roast the cauliflower, gently turning once halfway through, until browned and the stems feel tender when pierced with the tip of a knife, 25 to 35 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; cook, without stirring, until the mushrooms are golden brown on one side, about 3 minutes. Stir and continue cooking until they’ve released most of their liquid, 2 to 3 minutes more. Add shallot and cook, stirring, until fragrant, about 1 minute. Reduce heat to medium. Add sherry and cook, stirring, until evaporated, about 1 minute. Sprinkle flour over the mushrooms and stir to coat. Add broth and bring to a boil, stirring. Cook, stirring, until thickened and reduced slightly, 5 to 7 minutes. Stir in thyme.
Serve the cauliflower “steaks” and any additional florets with the gravy.
Tips
To make ahead: Refrigerate mushroom gravy (Step 4) for up to 4 days. Reheat before serving.
Originally appeared: Eatingwell.com, October 2018
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Nutrition Facts(per serving)227Calories15gFat18gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
