Preheat your oven to 400°F (200°C).
Remove the leaves from the cauliflower and trim the stem so it sits flat on the cutting board.
Slice the cauliflower into 1-inch thick steaks. You should get about 2-3 steaks from one cauliflower, depending on its size.
Place the cauliflower steaks on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and smoked paprika.
Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the cauliflower is golden and tender.
Prepare the Mushroom Topping:
While the cauliflower is roasting, heat the butter or olive oil in a large skillet over medium heat.
Add the chopped onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
Add the sliced mushrooms and cook for about 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
Pour in the vegetable broth or white wine, stirring to deglaze the pan. Let it simmer for another 3-5 minutes until the sauce thickens slightly.
Stir in the thyme, and season with salt and pepper to taste.
Assemble the Dish:
Once the cauliflower steaks are roasted, place them on serving plates.
Spoon the mushroom topping over each cauliflower steak.
Serve:
Garnish with additional fresh thyme or parsley if desired.
Serve warm and enjoy this flavorful, satisfying dish!
Serving and Storage Tips:
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