This hearty vegan comfort meal is delicious even for the biggest meat eaters! Perfect for cozy colder evenings, as a meat alternative at holidays, and a quick cook time for lazy days after working. Cauliflower is a healthy dish that can be used in so many ways — from steaks to mock wings! Mushroom Gravy alone is also delicious served over fresh biscuits for breakfast, as a side for meat dishes at gatherings, and generally as a dairy-free lite twist on a classic side dish.
2 ½ tablespoons of flour (or gluten free alternative flour)
Instructions
Cauliflower Steaks
Slice cauliflower in half, then from each half slice out from center, (about 1 inch thick) to create “steaks”. Any florets can be used later as mock “wings” with BBQ sauce.
For Grilling:
Coat steaks in olive oil and leave to grill on medium heat.
Shake Sauce Goddess Super Chunk Seasoning over cauliflower to give it an extra kick of flavor as it cooks.
Cook until golden and the cauliflower feels softened when poked with a fork.
Flip accordingly to achieve an even cook.
Mushroom Gravy:
In a saucepan over medium-low heat, melt cashew butter.
Once it’s beginning to liquify, add fresh rosemary for flavor. Should become quite fragrant quickly.
Add sliced mushrooms and onions, cook until they begin to soften.
Add Sauce Goddess Super Chunk Steakhouse Seasoning.
Once the mushrooms and onions are beginning to cook through, add the minced garlic and stir in.
Once the mushrooms, onion and garlic seem cooked through (but not browning), turn down the heat to low, gently add the flour and stir in so everything has a light coating.
After being coated in the flower and stirred for at least 30 seconds, slowly add the vegetable stock and stir.
Allow mixture to simmer until it thickens and begins to bubble. If you can stick a spoon in, run a finger over the gravy on the spoon and leave a clean line, it’s done and ready to be served!
2-3 tablespoons of flour (or gluten free alternative flour)
Directions
!Cauliflower Steaks
Slice cauliflower in half, then from each half slice out from center, (about 1 inch thick) to create steaks. Any florets can be used later as mock wings with BBQ sauce.
For Grilling:
Coat steaks in olive oil and leave to grill on medium heat.
Shake Sauce Goddess Super Chunk Seasoning over cauliflower to give it an extra kick of flavor as it cooks.
Cook until golden and the cauliflower feels softened when poked with a fork.
Flip accordingly to achieve an even cook.
!Mushroom Gravy:
In a saucepan over medium-low heat, melt cashew butter.
Once it’s beginning to liquify, add fresh rosemary for flavor. Should become quite fragrant quickly.
Add sliced mushrooms and onions, cook until they begin to soften.
Add Sauce Goddess Super Chunk Steakhouse Seasoning.
Once the mushrooms and onions are beginning to cook through, add the minced garlic and stir in.
Once the mushrooms, onion and garlic seem cooked through (but not browning), turn down the heat to low, gently add the flour and stir in so everything has a light coating.
After being coated in the flower and stirred for at least 30 seconds, slowly add the vegetable stock and stir.
Allow mixture to simmer until it thickens and begins to bubble. If you can stick a spoon in, run a finger over the gravy on the spoon and leave a clean line, it’s done and ready to be served!
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