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Pan-Seared Cauliflower Steaks with Creamy Mushroom Sauce

A fragrant, delicious dinner the whole family will love! Cauliflower with mushrooms is wonderfully tender, creamy, and satisfying — the kind of dish that pleases everyone at the table, young and old. Best of all, it's quick and easy, so you can throw it together after a long day when you don't have the energy to spend hours in the kitchen. And it still turns out fantastic!

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Cauliflower with mushrooms
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 3 g
Fats 50 % 8 g
Carbohydrates 31 % 5 g
111 kcal
GI: 75 / 0 / 25
  • Preheat the oven to 400°F (200°C); getting it going early cuts down the total cooking time. Wash the cauliflower and cut it into florets, keeping their shape as much as you can. Carefully slice the florets into "steaks" about 3/4 inch (2 cm) thick. In a heavy-bottomed skillet, heat the butter and olive oil together. Sear the cauliflower steaks over high heat on both sides until golden brown, seasoning each side with salt and spices as you go — about 3–5 minutes per side. Once they've picked up good color, transfer them to a baking dish and roast for 10–15 minutes, until just tender. They'll be fully cooked but still hold their shape, not mushy. If the cauliflower finishes before the sauce, leave it in the oven so it stays warm. Cut the onion into strips or a small dice and melt the remaining butter in a skillet. Cook the onion for about 5 minutes, stirring constantly, until soft and lightly caramelized. Add the mushrooms and cook with the onion for another 5 minutes. Sprinkle in the flour and cook, stirring, for 1 minute more. Pour in the beef broth, stirring briskly so the flour dissolves smoothly. Simmer for 5 minutes, then stir in the mustard, cream, and salt. Simmer gently for another 10 minutes, stirring now and then, until the sauce thickens nicely — it should perfectly complement the tender cauliflower. Take the roasted cauliflower steaks out of the oven, arrange them on a plate, spoon over the creamy mushroom sauce, and scatter with finely chopped parsley or other seasonal herbs. Add a pinch of spices for color if you like. Serve hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream, 20% fat - 300  kcal/100g
  • Cream, 10% fat - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Cremini mushrooms - 24  kcal/100g
  • Cauliflower - 28  kcal/100g
  • Fresh parsley - 45  kcal/100g
  • Whole-wheat flour, fortified - 333  kcal/100g
  • Whole-wheat all-purpose flour - 364  kcal/100g
  • Fine-ground flour - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter, 82% - 734  kcal/100g
  • Unsalted butter - 709  kcal/100g
  • Unsalted farmhouse butter - 661  kcal/100g
  • Salted farmhouse butter - 652  kcal/100g
  • Clarified butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Dried spices - 240  kcal/100g
  • Olive oil - 913  kcal/100g
  • Broth - 15  kcal/100g
  • Dijon mustard - 143  kcal/100g

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