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Cauliflower Steak with Roasted Mushrooms

Posted In: Recipes

Ingredients

  • 2 heads cauliflower (personal favorite is Romanesco!)
  • 6-10 oz Hen of the Woods mushrooms
  • T Italian flat leaf parsley, chiffonade
  • 1 T Capers
  • 1 whole shallot, peeled and small diced
  • 6-8 cloves of garlic, minced
  • 3 oz olive oil
  • 2 oz Red Clay Verde or Original sauce
  • TT Kosher salt
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. 

Ingredients

  • 2 heads cauliflower (personal favorite is Romanesco!)
  • 6-10 oz Hen of the Woods mushrooms
  • T Italian flat leaf parsley, chiffonade
  • 1 T Capers
  • 1 whole shallot, peeled and small diced
  • 6-8 cloves of garlic, minced
  • 3 oz olive oil
  • 2 oz Red Clay Verde or Original sauce
  • TT Kosher salt

Instructions

  1. Heat oven to 375.
  2. 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!).
  3. Using 1 oz of oil, oil a parchment lined pan and place the “steaks” down and sprinkle some salt.
  4. Cover the pan with foil and bake for 18-20 minutes until al dente.
  5. Remove from oven and place on paper towels.
  6. Clean the mushrooms into 2-3” pieces, keeping the natural shape and stem attached.
  7. 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.
  8. 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.