How to make grilled, pan-fried, air-fried, or roasted cauliflower steaks until tender in the middle and super crispy and caramelized outside + the sauces and dishes to serve them with.
Ingredients– 1 head of cauliflower– 2 tablespoons of olive oil divided– Salt and pepper to taste– 1 diced yellow onion– 16 oz of sliced mushrooms– 2 teaspoons of fresh chopped sage– 2 teaspoons of fresh chopped thyme– 2 minced garlic cloves– ½ teaspoon of salt– Pepper to taste– 1 can (15 oz) of broth 1 can– 3 tablespoons of flour
Instructions– Preheat the oven to 400 degrees F.– Slice the head of cauliflower into 1 inch thick slices and rub with 1 tablespoon of oil and sprinkle with salt and pepper and bake for 45 minutes.– While the cauliflower is baking, heat the remaining oil in a saucepan and cook the onion until translucent. Add mushrooms and cook until tender.
Instructions– Add sage, thyme, garlic, salt, and pepper and cook until fragrant .– Add broth and flour (one tablespoon at a time). Stir until gravy thickens.– Plate your cauliflower and pour gravy on top.
Recipe Notes:– Don’t slice them too thin: Otherwise, they won’t hold together. ¾-inch is as thin as we’d go, but 1—1 ½ inches work best (cooking time will increase the thicker they are).– Slice evenly: They need to be the same thickness to cook evenly.– Don’t overcrowd them: Cook them in a single layer with space between to allow airflow. This will yield the crispiest, most caramelized results.