When it comes to something light yet filling and full of nutrients, we suggest cauliflower and mushrooms- not just any mushrooms, but roasted Hen of the Woods mushrooms. The dashes of Red Clay really do make this meal great.
Heat oven to 375.
Clean the leaves off the cauliflower and cut cross-sections roughly 1” thick (save any bits that fall to the side and cut down to the size of your pinky fingernail!).
Using 1 oz of oil, oil a parchment lined pan and place the “steaks” down and sprinkle some salt.
Cover the pan with foil and bake for 18-20 minutes until al dente.
Remove from oven and place on paper towels.
Clean the mushrooms into 2-3” pieces, keeping the natural shape and stem attached.
In a large pan and working in batches, sear the cauliflower steaks in oil until golden brown on both sides. Arrange on a platter in shingled fashion.
Once completed, cook the mushrooms in the same pan for 2-3 minutes. Add minced garlic, shallots, and capers and stir while cooking. Finish with Verde and fresh parsley.