Ingredients:
– 1 head of cauliflower
– 2 tablespoons of olive oil, divided
– Salt and pepper to taste
– 1 diced yellow onion
– 16 ounces of sliced mushrooms
– Two teaspoons of fresh chopped sage
– 2 teaspoons of fresh chopped thyme
– 2 minced garlic cloves
– ½ teaspoon of salt
– Pepper to taste
– 1 can (15 ounces) of broth
– 3 tablespoons of flour
Instructions:
1. Preheat your oven to 400 degrees F (200 degrees C).
2. Slice the head of cauliflower into hearty 1-inch thick slices. Rub them gently with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place them on a baking sheet and bake for about 45 minutes until they’re golden and tender.
3. While the cauliflower is baking, heat the remaining olive oil in a saucepan over medium heat. Add the diced onion and sauté until translucent. Add in the sliced mushrooms and cook until they become tender and start to release their juices.
4. Introduce the fresh sage, thyme, minced garlic, salt, and pepper to the mushroom mixture. Cook until the aromas bloom and fill the kitchen.
5. Gradually pour in the broth, stirring continuously. Then, add the flour, one tablespoon at a time, whisking it into the mixture until the gravy thickens to your desired consistency.
6. Plate your beautifully baked cauliflower steaks and generously pour the savory mushroom gravy over them.
This recipe creates a flavorful harmony of textures and tastes. The roasted cauliflower, seasoned to perfection, pairs divinely with the rich umami flavors of the mushroom-infused gravy. Enjoy this dish as a delightful vegetarian centerpiece or a comforting meal for any occasion.