COUNTRY-FRIED CAULIFLOWER STEAKS AND GRAVY RECIPE BY TASTY
Here's what you need: cauliflower, salt, unsalted butter, medium shallot, garlic, cremini mushroom, fresh sage, fresh thyme, all-purpose flour, whole milk, freshly ground black pepper, cornstarch, garlic powder, onion powder, paprika, large eggs, canola oil, fresh parsley
Provided by Alix Traeger
Categories Dinner
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Remove the outer leaves from the cauliflower and trim the stem so the cauliflower can sit upright on a cutting board. Using a serrated knife, carefully cut the cauliflower into 1-inch (2.5 cm) thick slabs. Reserve any florets that fall off as you are cutting. You should get 3 to 4 "steaks."
- Fill a large, shallow pan with 1½-2 inches (4-5 cm) of water. Bring to a gentle boil over medium heat. Add 2 teaspoons salt. Working in batches, gently lower cauliflower steaks into the water. They should be just barely submerged. Cook for 4-5 minutes, until the stems can be pierced easily with a fork but are still slightly firm. Transfer the steaks to paper towels to drain. Repeat with the remaining steaks. Cook reserved florets for 2-3 minutes, until pierced easily with a fork.
- Drain cooking water from the pan and wipe dry. Melt the butter in the same pan over medium heat. Add the shallot and garlic and sauté until softened, about 2 minutes. Add the mushrooms, sage, thyme, and 1 teaspoon of salt and cook until the mushrooms begin to release their juices and brown, about 5 minutes.
- Stir in 3 tablespoons flour, mixing well to coat the mushrooms. Cook for 2-3 minutes, until the flour just starts to brown.
- Pour in 2 cups (480 ml) milk and stir well to incorporate. Bring to a gentle boil, then reduce the heat to low and simmer for 5 minutes, until the sauce thickens. Season with salt and pepper to taste. Remove from the heat and cover to keep warm until ready to serve.
- In a shallow dish, mix together the remaining flour, the cornstarch, garlic powder, onion powder, paprika, and 2 teaspoons salt.
- In a separate shallow dish, whisk to combine the eggs with the remaining milk.
- Working in batches, dip the cauliflower steaks and florets in the flour mixture, turning to coat completely. Dip in the egg mixture, letting any excess egg drip off. Dredge once more in the flour mixture, shaking off any excess flour or clumps.
- Heat 1½ inches (3 cm) of canola oil in a large, high-sided pan until a deep-fry thermometer reaches 325˚F (160˚C).
- Working in batches, carefully lower 1-2 cauliflower steaks at a time into the hot oil. Cook for 3-4 minutes on one side, then flip and cook for another 2-3 minutes, until deep golden brown. Transfer to paper towels to drain and repeat with the remaining cauliflower steaks and florets.
- Pour the gravy over the cauliflower steaks and garnish with parsley and black pepper. Serve the florets with gravy in a small bowl, for dipping.
- Enjoy!
Nutrition Facts : Calories 789 calories, Carbohydrate 101 grams, Fat 33 grams, Fiber 11 grams, Protein 26 grams, Sugar 16 grams
CAULIFLOWER WITH MUSHROOM CHEESE SAUCE
I love this with mashed potatoes. Its comfort for for me. Its great with all different kinds of cheeses.
Provided by Dancer
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and remove leaves from cauliflower. Place whole head in a small amount of boiling salted water. Cover and cook for 20 minutes or until just tender. Drain thoroughly. Keep warm.
- Meanwhile, cook fresh mushrooms in butter until tender. Blend in flower, salt and pepper. Add evaporated milk all at once. Cook, stirring constantly until thickened and bubble. Stir in cheese and mustard. Heat until cheese melts. Place warm cauliflower on platter. Spoon some of sauce over it. Sprinkle with parsley. Pass remaining sauce.
Nutrition Facts : Calories 218.2, Fat 13.7, SaturatedFat 7.4, Cholesterol 34.4, Sodium 858.5, Carbohydrate 15.4, Fiber 3.6, Sugar 2.6, Protein 11.1
LITE CAULIFLOWER WITH MUSHROOM SAUCE
Not too hard on the waistline. Add a bit of garlic if you want MMmmm. I don't think that your family will know that you are serving them a dish that's good for them
Provided by Bergy
Categories Cauliflower
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Put steamed cauliflower florets in a baking dish, single layer.
- Melt marg in a skillet, add mushrooms, green onion and saute for 1 minute.
- Stir in flour,salt& pepper, cook stirring constantly until the flour is incorpoarated with the mushrooms& onion.
- Slowly add milk and cook until slightly thickened.
- Pour sauce over cauliflower and sprinkle with parmesan.
- Bake 450f for about 15minutes or until the top is nicely browned.
CAULIFLOWER WITH OYSTER MUSHROOMS AND SHERRY
This dish of cauliflower and oyster mushrooms in sherry and cream is pan-simmered, though the cauliflower is blanched beforehand in highly salted water to keep it crisp. The addition of sherry to the cream sauce keeps it from being bland, and the mushrooms are seared for a bit of chew.
Provided by Julia Moskin And Melissa Clark
Categories side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the milk, salt and 2 quarts water; bring to a simmer. Blanch the florets until barely tender, about 2 minutes; the cauliflower should still have a little crispness and bite. Drain well and transfer to a baking sheet to cool.
- In a large (14-inch) sauté pan, heat 3 tablespoons of the canola oil over medium heat. Add the mushrooms to the pan in a single layer, allowing them to become browned and crisped on both sides, stirring as needed, about 10 minutes. Season lightly with sea salt. Add the shallots and thyme, and, if needed, more canola oil. Sauté until the shallots are tender, about 2 minutes.
- Add the blanched cauliflower florets to the pan and mix well. Add the sherry, scraping the bottom of the pan with a wooden spoon and stirring until reduced to one quarter of the original amount. Add the cream and allow it to reduce to a thickened sauce that coats the cauliflower. Turn off the heat, and stir in the chilled butter, a few cubes at a time, to create a rich, velvety emulsion.
- Transfer to a warmed serving dish and garnish with thyme sprigs. Serve as soon as possible, while still hot.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 18 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 898 milligrams, Sugar 13 grams, TransFat 0 grams
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- Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl. Wipe out food processor bowl.
- Working in 3 batches, pulse cauliflower in food processor until pieces are about the size of a grain of rice (some smaller and some larger ones are fine), transferring to a medium bowl as you go.
- Heat ¼ cup oil and 2 Tbsp. butter in a Dutch oven or other large heavy pot over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, 4–6 minutes. Add onion and 2 Tbsp. oil to pot. Cook, stirring occasionally, until onion is very soft and golden brown, 6–8 minutes. Add garlic, chile, and rosemary and cook, stirring occasionally, until garlic is softened and mixture is very fragrant, about 3 minutes. Add tomato paste and cook, stirring constantly, until paste is slightly darkened, about 2 minutes. Add cauliflower and cook, yes, still stirring occasionally, until cauliflower is cooked down slightly and begins to stick to bottom of pot, 6–8 minutes. Season with salt, then keep warm over low heat.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions.
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