plant-based and free from gluten and the top 8 food allergens
Here the humble cauliflower is transformed into elegant Braised Cauliflower Steaks with Red Wine Mushroom Gravy.
What would food be like without sauce? Hmmm…we think very dismal indeed.
Learn how to make a few basic sauces, and you can turn whatever you have onhand into an awesome meal.
Our celebration of sauces takes us to the mother sauce, Espagnole, a.k.a. brown gravy. And what isn’t good with brown gravy?
Making the espagnole a day before will simplify things. On cooking day, you can finish the sauce with the shallots, mushrooms and red wine. However, if you don’t have time the day before, that’s okay.
Ready for Gravy
Mirepoix, which are onions, carrots and celery, are sautéed with Earth Balance. Garbanzo bean flour and tomato paste are added, followed by vegetable broth, bay leaves, thyme and black peppercorns. The espagnole is simmered for approximately 40 minutes, then strained and set aside.
espagnole sauce
Let’s take espagnole a step further to pack a real flavor punch!
After sautéing shallots and mushrooms, red wine is added and cooked until most of the wine is evaporated. The finished espagnole is added to the shallots and mushrooms and the gravy is brought to a simmer.
This transforms the mother sauce espagnole into the small sauce of champignon, a.k.a. red wine mushroom gravy.
And what a gravy! Tonight, we’re having leftover gravy over veggies and smashed potatoes.
Versatility of Cauliflower Steaks
We never tire of a good cauliflower steak. There are so many sauces that pair well with this amazing superfood, including chimichurri, hollandaise, pesto, marinara and cheese sauce.
There are a couple of quick cooking methods that yield great results. You can brush the cauliflower steaks with a little olive oil, season with salt and pepper and roast in a 425-degree F oven for about 15 minutes, depending on the thickness of the steaks.
Grilling until tender, about 8-10 minutes per side, is another way to prepare the steaks.
However, our favorite cooking method is braising, because it’s an easy way to control the gentle cooking process while flavors are infused into the cauliflower.
Having our mise en place for the cauliflower steaks before we start the gravy, makes it easy to have the steaks and sauce done close to the same time.
Simple Steps to Cutting Cauliflower Steaks
- Choose the largest cauliflower heads.
- With a paring knife, remove outer leaves and trim stem end, without coring the cauliflower.
- Hold cauliflower with its base on a cutting board.
- With a sharp chef’s knife, make one cut lengthwise through the center of the cauliflower to divide it in half.
- Now cut a 1 to 1-1/2 inch-thick steak from the interior of each half. Be sure to save the ends for other uses.
mise en place for braising cauliflower steaks
Place the cauliflower steaks in a glass baking dish with vegetable stock, white wine, bay leaves and garlic cloves. Cover with foil and bake for about 45 minutes, flipping each steak halfway through.
braised cauliflower steaks
Transfer the steaks one by one from the braising liquid to a plate. Serve with red wine mushroom gravy and garnish with chopped Italian parsley.
Dinner’s on!
We’d love to hear what you thought about the gravy and if you served it with another dish.
This recipe is absolutely delicious as is. However, we have to admit that pan fried cauliflower steaks are also pretty darn good. For those occasional splurges, check out a guest post we did for the American Culinary Federation’s blog, We Are Chefs, titled Redefining Chasseur Sauce. In this post, we pan fried the cauliflower steaks for an added crispy dimension, serving it with chasseur sauce.
The Power of Cauliflower
- Eating cauliflower is like winning the antioxidant and phytonutrient lottery.
- Cauliflower is a member of the cancer-fighting cruciferous family of vegetables.
- Cauliflower is anti-inflammatory and antioxidant-rich.
- Sulforaphane in cauliflower has been found to significantly improve blood pressure and kidney function.
- Cauliflower is a good source of vitamin C, vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium and manganese.
Braised Cauliflower Steaks with Red Wine Mushroom Gravy
Yield 4 Servings
Free of: gluten and top 8 allergens.
Here the humble cauliflower is transformed into elegant Braised Cauliflower Steaks with Red Wine Mushroom Gravy.
Ingredients
Cauliflower Steaks
2 heads cauliflower
1 quart vegetable broth
1 cup dry white wine
4 bay leaves
8 cloves garlic, peeled and smashed
Espagnole
4 ounces allergen-free margarine, such as Earth Balance Soy Free Buttery Sticks (8 tbsp)
2 cups diced yellow onions
1 cup diced carrots
1 cup diced celery
1 cup garbanzo bean flour (see recipe notes)
1/2 cup tomato paste
2-1/2 quarts vegetable broth
2 bay leaves
2 tsp dried thyme
10 black peppercorns
Red Wine Mushroom Gravy
1 tbsp EVOO (extra virgin olive oil)
1 cup sliced shallots
1 pound sliced mushrooms
2 cups red wine
1 quart espagnole (above)
Salt and pepper to taste
Chopped Italian parsley, garnish
Instructions
- For the cauliflower steaks, preheat oven to 350-degrees F. With a paring knife, remove outer leaves and trim stem ends of cauliflower heads, without coring. One at a time, hold each cauliflower with its base on the cutting board. With a sharp chef's knife, make one cut lengthwise through the center of the cauliflower to divide it in half. Now cut a 1 to 1-1/2 inch-thick steak from the interior of each half. Be sure to save the ends for other uses.
- Depending on the size of the cauliflower steaks, you'll need a 13 x 9-inch or a 15 x 10-inch baking dish. Place the cauliflower steaks in the baking dish. Add the broth, wine, bay leaves and garlic. Cover with foil and set aside.
- For the espagnole, in a medium saucepan, melt the margarine over medium heat. Add the onions, carrots and celery and cook for 20-25 minutes, stirring often.
- While the vegetables are cooking, place the cauliflower steaks in the oven. Bake about 35 - 45 minutes until tender, flipping each steak halfway through. Test the steaks periodically for doneness as not to overcook, or the steaks will fall apart.
- When the vegetables for the espagnole begin to brown, add flour and tomato paste. Stir and cook for 1 minute.
- Gradually add 2 cups of stock and whisk to make a smooth paste. Add the remaining stock, whisking until incorporated. Bring to a boil. Reduce heat to a simmer and add bay leaves, thyme and peppercorns. Simmer for approximately 40 minutes, or until reduced by half, stirring occasionally. Skim as needed.
- Strain the espagnole through a fine mesh sieve into another saucepan, pressing the vegetables gently to extract their juices. Discard the vegetables and herbs. Set espagnole aside.
- To turn the espagnole into a red wine mushroom gravy, or champignon, heat oil over medium heat in a large saucepan. Add shallots and cook for 1 minute. Add mushrooms and cook for 3-5 minutes, until water evaporates from mushrooms.
- Add red wine and reduce until liquid is reduced down to about 1/4 cup, or is almost evaporated.
- Stir in 1 quart of espagnole. When gravy comes to a simmer, remove from heat. Season with salt and pepper.
- Place a steak onto a plate and serve with red wine mushroom gravy, and garnish with chopped Italian parsley.
Notes
Garbanzo bean flour is also known as chickpea flour, besan, or gram flour.
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