Vegan Cauliflower Steaks with Mushroom Gravy

Vegan Cauliflower Steaks with Mushroom Gravy

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From:, October 2018

The highlight of this gorgeous vegan holiday main dish recipe is the surprisingly rich dairy-free mushroom gravy. The roasted cauliflower is also pleasantly delicious thanks to a little caramelization while roasting. Smother a side of vegan mashed potatoes with any extra gravy.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Cooking spray
  • 1 large head cauliflower (about 3 pounds)
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt, divided
  • 3 tablespoons extra-virgin olive oil
  • 4 cups sliced mixed mushrooms, such as button, cremini, oyster and/or shiitake caps (8 ounces)
  • 1 large shallot, finely chopped
  • ¼ cup dry sherry
  • 2 tablespoons all-purpose flour
  • 2 cups mushroom broth
  • 1 teaspoon chopped fresh thyme


  • Prep

  • Ready In

  1. Preheat oven to 450°F. Line a baking sheet with parchment paper and coat with cooking spray.
  2. Remove any outer leaves from cauliflower, but leave stem intact. Place on a cutting board, stem-side down. Using a large chef's knife, cut into ½- to ¾-inch-thick slices. The center few slices should remain more or less intact, but the outer slices will crumble into smaller pieces. Cut any of the medium pieces into ½- to ¾-inch-thick flat shapes—it's the flat surfaces that roast the best. Place the large and medium pieces on the baking sheet with the cut surfaces touching the parchment paper; sprinkle the small pieces in any empty spots. Coat the cauliflower with cooking spray and season with ¼ teaspoon pepper and ⅛ teaspoon salt.
  3. Roast the cauliflower, gently turning once halfway through, until browned and the stems feel tender when pierced with the tip of a knife, 25 to 35 minutes.
  4. Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and the remaining ¼ teaspoon pepper and ⅛ teaspoon salt; cook, without stirring, until the mushrooms are golden brown on one side, about 3 minutes. Stir and continue cooking until they've released most of their liquid, 2 to 3 minutes more. Add shallot and cook, stirring, until fragrant, about 1 minute. Reduce heat to medium. Add sherry and cook, stirring, until evaporated, about 1 minute. Sprinkle flour over the mushrooms and stir to coat. Add broth and bring to a boil, stirring. Cook, stirring, until thickened and reduced slightly, 5 to 7 minutes. Stir in thyme.
  5. Serve the cauliflower "steaks" and any additional florets with the gravy.
  • To make ahead: Refrigerate mushroom gravy (Step 4) for up to 4 days. Reheat before serving.

Nutrition information

  • Serving size: 1 cauliflower "steak" & about ½ cup gravy
  • Per serving: 227 calories; 15 g fat(2 g sat); 5 g fiber; 18 g carbohydrates; 6 g protein; 138 mcg folate; 0 cholesterol; 5 g sugars; 0 g added sugars; 71 IU vitamin A; 103 mg vitamin C; 54 mg calcium; 2 mg iron; 771 mg sodium; 847 mg potassium
  • Nutrition Bonus: Vitamin C (172% daily value), Folate (34% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3 fat, 2 vegetable, ½ starch

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