topped with mushroom and broccolini tomato cream sauce
This was honestly bomb.com. This meatless option is so good you won’t miss it, however easily add in sausage, bacon, ground turkey to the sauce if you want! I would also say this is a keto friendly option!
Serves: 4 people Time: 20-30 minutes
- 2 cauliflower heads (I like to use colored but whatever is around)
- 1 pound of mushrooms of choice 🍄
- small bunch of broccolini 🥦
- 1/2 C heavy whipping cream
- 1 T tomato paste
- 1 C broth (vegetable, chicken, whichever)
- favorite garlic/onion type of seasoning. (I love this one and this one)
- Olive oil
- 2 cloves 🧄 , chopped
- Sherry or white wine
- 1 small shallot, chopped
- 3 T butter (optional) can use olive oil instead
- fresh herbs 🌿 (optional) I used thyme, basil and parsley
- Wash your cauliflower heads and take the bottom leaves off and stem. The thing about making cauliflower steaks is you only get about 2 of them from one head from the center of it, and the sides will fall apart. (you can save the sides for another dish or just roast them like I do and add them to the dish) Cut about 3/4 inch wide steaks from the middle of the cauliflower.
- Drizzle steaks with olive oil on both sides, then generously season steaks with salt, pepper and garlic and/or onion season of choice and put to the side for now.
- Chop your garlic cloves, shallot, mushrooms (I do large slices for this dish) and cut your broccolini into about 2 inch long pieces.
- I air roast my broccolini after I coat it in olive oil and garlic seasoning and lemon so that it’s al dente. You can do this in your oven instead or you can pan cook it. I like the flavor and ease of air roasting 🙂 (425 F for 10 minutes)
- In a medium saucepan on medium-hight heat, melt your butter or olive oil and then sauté your mushrooms. DO NOT CROWD YOUR MUSHROOMS. Or they won’t brown. You’ve heard me say this a million times. If you need to do this in two batches then do it. Nobody likes soggy, flavorless shrooms.
- Once they are about done, add in your shallot and garlic and sauté. If there isn’t enough fat left in the pan, add a little olive oil.
- Deglaze the pan with a splash of wine or sherry and once the liquid reduces, add in your tomato paste and stir to coat everything for a few minutes. Then add in your broth and cream. Stir and put on medium low heat. Add in your fresh herbs, salt, pepper and let simmer.
- While that sauce works it’s magic, get another large or medium pan (to fit your cauliflower steaks) and coat the bottom of the pan with olive oil and put on medium hight heat. Once the pan is hot, put your steaks in and let sear for about 4-5 minutes each side. Check on them to make sure they don’t burn but do develop really great color.
- About the time the steaks are done, your sauce should be thick and delicious. Add in your broccolini, taste for seasoning and give it about 60 seconds more of simmering.
Serve your sauce over your cauliflower steaks and finish with any left over fresh herbs, salt, pepper and fresh grated parmesan. Heaven.