Cauliflower Steaks with Mushroom Gravy ~ Allergen Information: Free of dairy, egg, soy, yeast, nut, gluten, grain. Can be made corn-free. Ingredients ~ Gravy: Serves 2 2 teaspoons oil 1 cup chopped onion 1.5-2 cups chopped mushrooms 3-4 cloves of garlic chopped 1/2 teaspoon parsley 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 cup water 1/2 cup coconut milk Black pepper or cayenne to taste 1 teaspoon nutritional yeast 1 Tablespoon cornstarch dissolved in 2 Tablespoon water( or use other thickeners like arrowroot or flour) Cauliflower sliced 1/2 to 3/4 inch thick Olive oil, salt and pepper. Gravy Variations: Add a few Tablespoons of white wine along with the coconut milk. Add sage instead of parsley. Method ~ Gravy.... Saute onions and mushrooms and garlic on low-medium heat in oil, partially covered for 15+ minutes or until evenly brown. Stir once or twice in between. Add the herbs and mix well. I used dried herbs for the pictures, use fresh for a deeper taste. Add water and coconut milk, salt, pepper, cover and bring to a boil. 3-4 minutes. Taste and adjust salt, herbs, spice. Add cornstarch mixture and nutritional yeast and continue to mix until it thickens. 1 minute. Switch off the heat and keep ready. Steaks ~ Brush the cauliflower on both sides with olive oil or other oil. Sprinkle liberally with salt and pepper and dried herbs of choice. Place on parchment lined baking sheet and bake at preheated 425 degrees F for 25-30 minutes or until tender in the center. Broil on Low for a minute for a more charred cauliflower. Serve hot with the gravy and a side salad. Top with fresh parsley/thyme and black pepper ~
Posted on: Tue, 18 Jun 2013 05:07:40 +0000
Trending Topics
Recently Viewed Topics
© 2015