Cauliflower…Dignified

Posted by on Dec 20, 2013 in Asian and Vegetarian | 0 comments

 

Cauliflower Steaks with Chanterelle Mushrooms and Cauliflower Crumbles.

Cauliflower especially the uber fresh beauties from the Farmers’ Market are plentiful year round.  The little wintertime crowns are sweet and tender through the core.

We eat a lot of cauliflower, curried, steamed and pureed, riding alongside the pasta in Mac-n-cheese, and roasted as glorious nutty side dish.

 

Oh how I love this innovative trend for those who honor Meatless Monday or any other veggie nerd like me--cauliflower steak!

This was an inspired process because the window was closing on chanterelle season and not an exact recipe.

 

 

 

 

 

 

 

Wash the cauliflower, remove the tough outer leaves, and discard.  Leave the core (stem) intact. Using a very sharp knife cut the cauliflower into planks from the center.  How many you cut is determined by the size of the cauliflower.  This cauliflower was small so I got two good-sized slices.  The pieces remaining or those that break loose from the slices make the crumbles.  The remaining florets can also become a velvet puree to serve beneath the steak.

 

 

 

 

 

 

 

 

Brush the steaks with olive oil and salt and pepper.  Add another short glug of oil to a smoking hot cast iron skillet.  Brown the slices on both sides, about 2 minutes each, and remove to a foil lined baking sheet.  Roast the steaks at 350 degrees until fork tender, about 10 minutes.  Do not overcook the ‘steaks’ or they will fall apart.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meanwhile, finely chop the remaining bits and move them around in the skillet just like browning ground meat. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add a pat of butter to the skillet season and sauté the onion and the garlic for 2-3 minutes; then stir in chopped thyme and sliced mushrooms.  Sauté the mushrooms until they give up all their liquid.  Dust a couple of tablespoons of flour over the mushrooms and then a splash of heavy cream (roux style).  Stir the mushroom mixture until lightly thickened.  Adjust seasonings.

 

 

 

 

 

 

 

Serve the cauliflower steaks with the sautéed mushrooms and cauliflower crumbles and garnish with fresh parsley.

Simply rich and elegant!

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