Vegan Cauliflower Steaks with Mushroom Gravy

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.

Prep Time:
30 mins
Additional Time:
15 mins
Total Time:
45 mins
4 servings


  • 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


  1. Preheat oven to 450 degrees 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 1/2- to 3/4-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 1/2- to 3/4-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 1/4 teaspoon pepper and 1/8 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 1/4 teaspoon pepper and 1/8 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.

    a plate with cauliflower and mushroom sauce


To make ahead: Refrigerate mushroom gravy (Step 4) for up to 4 days. Reheat before serving.

Nutrition Facts (per serving)

227 Calories
15g Fat
18g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 cauliflower "steak" & about 1/2 cup gravy
Calories 227
% Daily Value *
Total Carbohydrate 18g 7%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 6g 13%
Total Fat 15g 19%
Saturated Fat 2g 10%
Vitamin A 71IU 1%
Vitamin C 103mg 115%
Folate 139mcg 35%
Sodium 772mg 34%
Calcium 54mg 4%
Iron 2mg 8%
Magnesium 41mg 10%
Potassium 847mg 18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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