Wow, if you’re looking to impress friends and family with a recipe, MUNCH THIS. I made this last night to just try it out. I’ve heard of “cauliflower steaks” before at fancy vegan restaurants so I went ahead and made that portion… Except that the finished product looked like a brain.
Plus, a dish of roasted cauliflower just didn’t sound like it would be satisfying at all, so I added in my usual Portobello “steak” recipe. The Portabello steak combined with the cauliflower steak, a slightly strong raw cheese and a red wine sauce…. Drooling as I type this.
It presents really well also! Try it out when you’re feeling a little adventurous!! Plus, the entire meal is only 270 calories
Portobello Mushroom Steak with Roasted Cauliflower and Red Wine Sauce
1 head of cauliflower
1 portobello mushroom
3 teaspoons olive oil
1/2 teaspoon fresh or dried thyme
1/4 cup red wine (I used chianti)
1 teaspoon butter
2 tablespoons chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
3 thin slices of a mild raw cheese
1. Preheat the oven to 375.
2. Slice the very tip inch of the cauliflower off, then cut a 1 inch thick steak from it.
*the cuts should be parallel to the base of the cauliflower. Careful while you cut down so that you don’t break the steak into chunks.
3. Place the cauliflower on a baking sheet and drizzle two teaspoons olive oil and 1/4 teaspoon salt and pepper over it. Put into the oven for 25 minutes.
4. While that bakes, take the portobello mushroom and remove the stalk by pulling it out. Place 1 teaspoon of olive oil into a pan and heat to medium. Put the mushroom, gills up, into the pan and sprinkle it with 1/4 teaspoon salt. Cook both sides for 3 minutes then add the thyme and wine. Let this cook for another 4 minutes or until the wine has reduced. Turn off the heat, add the chicken broth and butter and stir until a sauce is formed.
5. Place the entire cauliflower on a plate and drizzle it with the red wine sauce. Place the mushroom on top of the steak and add the sliced cheese to the top.
Definitely MUNCH THIS!