Cauliflower Steak with Mushroom Topping: A Creative and Delicious Vegetarian Dish

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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