Cauliflower Steak and Mash

Not sure what to do with that head of cauliflower you brought home from the grocery store? Use the whole thing up by making a couple of cauliflower “steaks” with a side of mashed cauliflower “potatoes”!

Does it taste like the real thing? No, not really, but it’s always fun to try new ways of cooking common ingredients. Vegans can do a lot of things with cauliflowers. Plus they’re low-carb Cauliflower Steak and Potatoes with Oyster Mushrooms | thelittleredspoon.com

This meal idea is basically adapted from Laura Miller‘s Raw. Vegan. Not Gross. video for cauliflower steak.

Cauliflower Steaks
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Ingredients
  • 1 head cauliflower
  • soy sauce
  • liquid smoke
  • salt and white pepper
  • chili powder
  • cumin
  • paprika
Instructions
  1. Cut a cauliflower in half from north to south. Cut a thick slab from the center of each cauliflower half (parallel to the original cut), leaving the stalk intact, to get two cauliflower "steaks".
  2. Mix above ingredients and marinate steaks in a sealed container for 20 minutes.
  3. Drizzle coconut oil on a pan and roast steaks in a hot oven or toaster oven until cooked, approx 10-15 minutes, flipping halfway through.

I used the rest of the cauliflower head to make a mash. The texture really does turn out surprisingly like mashed potatoes. You could also make cauliflower rice if that was more your thing, but I think the mash goes well with the “steaks” here.

For the mashed cauliflower, I cut the rest of the head into small florets (make sure there aren’t many stems) and steamed in a pot with a small amount of veggie broth, which adds a nice extra dimension of flavour. Once the florets were very soft (easy to poke with a fork or knife), I mashed them in a large mixing bowl with a potato masher and added in some vegan butter, salt and white pepper to taste. I like to keep it simple but you could add any herbs or spices you like here, or a big bunch of roasted garlic.

The king oyster mushrooms are a recipe of Mr. Spoon’s to which I added some miso. Melt some vegan butter in a small pot or saucepan with some white miso paste and a teaspoon (or more) or garlic. Cook until the garlic is fragrant and slightly golden-brown. Add the mushrooms which have been cut in half and scored through the flesh and cook another 2-3 minutes. Serve by drizzling the extra miso butter on top.

Of course this plate is looking pretty white – a nice hit of green beans or spinach would also do well here. I just happened to cook with what I had on hand for this meal.

Try cauliflower steaks and mash for yourself and let me know what you think. I thought everything on this plate turned out really delicious so I wanted to share. Do you ever just love having a big pile of mushrooms as a side dish too? Let me know in the comments

 

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