Mushrooms Recipe

Roasted Cauliflower Steaks with Mushroom Sauce

June 20, 2017

Roasted Cauliflower Steaks with Mushroom Sauce 0 5 0

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  • Prep 15 mins
  • Cook 15 mins
  • 15 mins

    15 mins

    30 mins

  • Serve Serves 4


2 heads cauliflower

30g butter

1/3 cup olive oil

1 large brown onion, finely chopped

200g Cup Mushrooms, trimmed, quartered

200g Swiss Brown Mushrooms, trimmed, quartered

2 tbs plain flour

1½ cups beef stock

2/3 cup thickened cream

1 tsp Dijon mustard

2 tbs chopped flat-leaf parsley


1Preheat the oven to 200°C. Turn the cauliflower upside down with the stalk facing up. Carefully cut through the stalk at one end, then slice 2 large steaks out of the cauliflower head about 2cm-thick. Slice any larger florets into steaks.

2In 2 batches, heat 1 tbs oil in a large frypan over medium-high heat. Season the steaks with salt and pepper on both sides. Cook the steaks for 5 minutes, turning, until golden. Transfer to a large tray lined with baking paper with any remaining florets. Roast the steaks in the oven for 10-12 minutes or until golden and cooked through.

3Meanwhile, heat the butter and remaining oil together in a large frying pan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes, or until soft.

4Add mushrooms. Cook, stirring occasionally for 5 minutes, or until softened. Sprinkle over flour. Cook, stirring for 1 minute.

5Add stock, stirring constantly. Bring to boil. Simmer, uncovered over a medium-low heat, for 5 minutes. Stir in cream and mustard.

6Simmer, stirring occasionally, for a further 8-10 minutes, or until thickened slightly. Stir in parsley. Season.

7Serve the cauliflower with the mushroom sauce.