Cauliflower Marsala Recipes

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir cauliflower, mustard, paprika, turmeric and garam masala until crisp-tender, 6-8 minutes. Remove and keep warm., For masala, add oil to pressure cooker. When hot, add onion, cashews, cardamom and cloves. Cook and stir until onion is tender, 4-5 minutes. Add tomatoes and 1/2 cup water. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Discard cardamom and cloves. Cool sauce slightly; transfer to a food processor. Process until smooth. Return to pressure cooker., Select saute setting and adjust for low heat. Add garlic and ginger; cook and stir 1 minute. Add milk, almond flour, fenugreek, maple syrup, salt, garam masala and cayenne; simmer, uncovered, until mixture is slightly thickened, 10-12 minutes, stirring occasionally. Press cancel. Stir in yogurt and cauliflower; heat through. Sprinkle with cilantro leaves.

Steps:

• Preheat oven to 350° F. On a foil-lined sheet, spread the maitakes. Drizzle with 2 TBls of oil and season with S&P. Bake, stirring occasionally, until golden (25 mins). Transfer to a paper towel-lined plate to drain. Remove leaves from C'flower, leave the core intact. Place one head of C'flower, stem side up and cut crosswise, starting at the center, into two 1" steaks. Keep the other florets for later. Repeat with the second head. Place the flour in a dish with 4 tsps of salt and 2 tsps of pepper. In a separate dish, whisk the eggs and water. Coat the C'flower steaks in the egg mixture, drip off, dredge in flour mixture, shake off any excess flour. In a 12" sauté pan over med-high heat, heat 2 TBls of oil. Add 2 C'flower steaks to the hot oil and cook, turning once, until golden brown on both sides, ~2 mins/side. Transfer to a cooling rack and repeat with the remaining C'flower steaks. To the empty sauté pan, add the remaining 2 TBls of oil. When the oil is hot, add the portabellos in small batches and cook until golden brown on one side, about 2 mins. Return all the cooked mushrooms to the pan, season to taste with S&P. Reduce to low, add the garlic and shallot, and cook, stirring occasionally, until translucent, about 3 mins. Increase heat to med-hi, add the Marsala and cook until reduced by half, about 4 mins. Transfer the sauce to a small bowl and place the cauliflower steaks, in a single layer, back in the pan. Pour over the Marsala sauce, veg stock and soy sauce, add the thyme sprigs. Cover, reduce heat to low, cook until a cake tester can be easily inserted in the core of the cauliflower, about 12 to 15 mins. Transfer the C'flower to a rimmed platter. Increase the heat to med-hi and reduce until the sauce lightly coats the back of a spoon. Whisk in the butter and season to taste with S&P. Pour the sauce over the C'flower and garnish with the maitakes and parsley. Serve immediately, accompanied by pasta if desired.

Steps:

• Combine 2 cups water, the cauliflower, whole rosemary sprig and 1/2 teaspoon salt in a pot and bring to a boil. Cover, reduce the heat to low and cook until the cauliflower is very tender, about 10 minutes. Drain and transfer to a food processor, discarding the rosemary. Add the cheese and 1 tablespoon butter and puree. Transfer to a bowl and fold in the chives; season with salt and pepper. Cover to keep warm.
• Season the steaks on both sides with salt and pepper. Melt 1 tablespoon butter in a large skillet over high heat until foamy and starting to brown, about 1 minute. Add the steaks and cook until browned, about 1 1/2 minutes per side. Transfer to a plate.
• Add 1 tablespoon butter to the skillet. Reduce the heat to medium high and add the shallot, garlic and chopped rosemary. Cook, stirring, 30 seconds. Add the mushrooms and cook until tender, about 3 minutes. Add the wine; cook until reduced by half, about 2 minutes. Add the chicken broth; cook until thickened, about 4 minutes. Add the steaks and any accumulated juices and the remaining 1 tablespoon butter to the skillet. Cook, turning the steaks to coat, 1 minute. Serve with the cauliflower puree.