Yeah, so I just watched my five year old massacre a giant cut of cauliflower. That pretty much says it all. I'm positive that this is the first time in my life that I've thought, "I think I'll have more of that cruciferous vegetable". Sounds strange, I know. It's all in the gravy, I'm sure; but any way you spin it, this is a great vegan entree that is filling, super healthy, and not some "wanna be meat" cop out. I'm trying to stop using processed foods all-together, which means casting aside the famous "veggie meats". I've opted for some of the more interesting vegan trends lately, and I actually like this one!
(GF) This recipe is naturally gluten free
Ingredients:
1 large head of cauliflower (the more round the better)
1 Cup cashews (I used roasted and salted)
1 Cup of sliced baby portobello mushrooms, coarsely chopped
1 small red onion, diced
1/4 tsp. of white pepper (could use black pepper, but may want to reduce amount)
1/4 tsp. of carob or cacao powder (optional, but brings in a base, sultry note)
1/4 Cup (or 4 Tbs.) of Beef-like seasoning
water
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| I borrowed this picture from ehow, because I forgot to take one of how to cut it! |
Directions:
Preheat oven to 350 degrees
Prepare a non-stick cookie sheet (or oil one if you don't have a non-stick)
Wash cauliflower, and remove leaves and stems from around the base
Cut the stem off even with the bottom of the cauliflower, so that it sits evenly on a cutting board (as seen above)
Starting in the middle, slice cauliflower in 3/4 inch slices (that's almost a full inch)
(You will only get 2 to 3 even and solid "steaks" out of one head, but you can cook the loose florets that fall in the same way, they just won't be as pretty; or you can save them for later use.)
Once you have your "steaks" cut, gently transfer them to a non-stick or oiled frying pan
(you may only be able to fit a few at a time)(be careful so that they don't fall apart)
On medium high, sear the "steaks"just so that they are a little browned around the edges, carefully turning once to sear both sides
That only takes a minute or two, so then gently transfer each steak to a non-stick or oiled cookie sheet and place in the oven
Bake for 20 minutes (or until cauliflower is soft but still firm)
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| After they've been pan seared and transfered to cookie sheet |
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| I use the loose pieces for the kids... they don't mind |
While that's baking:
Add onion and mushroom to that frying pan you used and sauté until soft (about 5 to 8 minutes)
When finished, take half of the sauteed onion and mushroom mixture and put in the blender with all of the other ingredients (EXCEPT your cauliflower that's baking in the oven). Set remaining mushrooms and onion aside for later.
So now you have your cauliflower in the oven, half of your mushrooms and onions in the fryer (set aside), the other half of your mushrooms and onions in the blender with all of your other ingredients.
Add just enough water to your blender to cover the ingredients, and blend until smooth. In a vitamix this takes about a minute, in a standard blender it may take about 3 minutes to get the cashews smooth.
If you need to add a little water to keep the mixture moving, add very little at a time (you want it thick).
Once the gravy is smooth, you can heat it in a small pot, or you can use it at room temperature. I don't heat mine, because I pour it directly on the cauliflower out of the oven, and it heats it up (it's your choice).
When Cauliflower is finished baking, transfer to plates, top with the mushroom and onion mixture that was set aside, and then pour gravy over the top of each Cauliflower "Steak". Magnifico!
