These cauliflower steaks are thick slices of roasted cauliflower smothered in a rich porcini mushroom gravy. They make a hearty vegan main that works for a weeknight dinner and feels special enough for a holiday table.
The word "steak" here simply describes the cut. Instead of breaking the head into florets, you slice straight through the stem to get thick, sturdy pieces that roast until golden at the edges and tender in the middle. The gravy does the rest, with deep, savory flavor from two kinds of mushrooms.
Key Ingredients & Substitutions
- Cauliflower. Choose the largest head you can find. A big head gives you more whole steaks and fewer loose florets.
- Dried porcini mushrooms. These give the gravy its rich, savory backbone. Any dried mushroom will work if you can't find porcini.
- Cremini mushrooms. They add body and texture. White button mushrooms or a mix of fresh mushrooms work too.
- Arrowroot starch. This thickens the gravy and keeps it glossy. Cornstarch is an easy swap.
- Tamari. It adds a final savory note and keeps the recipe gluten-free. Soy sauce works if gluten isn't a concern.
- Vegetable broth. Choose one you like the taste of, since it makes up most of the gravy. A low-sodium broth gives you more control over the salt.
- Dried thyme and oregano. These simple herbs season the steaks. Rosemary or an Italian herb blend would also be good here.
Helpful Tips
Cut through the stem. The stem is what holds each steak together, so slice the head in half from top to bottom, then cut ¾- to 1-inch-thick slices from the center of each half. A sharp, heavy knife makes this much easier.
Roast the loose florets too. You'll almost always end up with a few florets that fall off the sides. Put them on the pan with the steaks. They taste just as good under the gravy.
Leave the grit behind. Dried mushrooms can hold a little sand. Lift them out of the soaking liquid instead of pouring them out, and leave the last bit of liquid in the cup.
Dissolve the arrowroot first. Whisking the starch into the soaking liquid before it goes in the pot keeps the gravy smooth and free of lumps.
Choose your gravy texture. Blend it completely for a silky gravy, or scoop out some of the mushrooms first and stir them back in if you'd like a few bites of mushroom.
Variations
- Spice-rubbed steaks. Replace the thyme and oregano with smoked paprika, garlic powder, and a pinch of cayenne.
- Creamy gravy. Stir in a splash of unsweetened plant milk or coconut cream after blending.
- Wine-enriched gravy. Add a splash of dry vegan red wine with the broth and let it simmer for a few minutes.
- Crunchy topping. Finish the steaks with toasted walnuts, pecans, or vegan breadcrumbs.
- Extra herbs. Add fresh thyme or sage to the gravy while it simmers.
Serving Ideas
For a comforting dinner, spoon these over vegan mashed potatoes so the gravy has somewhere to go. Green beans or a simple side salad will round out the plate.
For Thanksgiving or Christmas, serve one or two steaks per person as the main dish, with sides like vegan sweet potato casserole or wild rice pilaf with spinach and almonds. Pass extra gravy at the table.
Storing & Freezing
Keep the cauliflower and gravy in separate airtight containers in the refrigerator for up to 3 days. Reheat the steaks on a baking sheet at 400°F until hot, and warm the gravy on the stove, adding a splash of broth if it has thickened too much.
The gravy freezes well for up to 3 months, so it's easy to save the extra for another meal. Thaw it overnight in the refrigerator, then whisk it as it warms. The roasted cauliflower doesn't freeze as well, since it turns soft when thawed, so it's best made fresh.
To make this ahead for a holiday meal, prepare the gravy up to 2 days in advance and roast the cauliflower just before serving.
More Vegan Holiday Recipes
If you enjoyed these cauliflower steaks, here are a few more recipes to try:
Recipe
Cauliflower Steaks with Mushroom Gravy
Ingredients
For the mushroom gravy
- 1 oz dried porcini mushrooms or another dried mushroom
- 2 cups hot water
- ¼ cup olive oil
- 1 small onion finely chopped
- 8 oz cremini mushrooms diced
- ¾ teaspoon garlic salt
- 3 cups vegetable broth
- 4 tablespoon arrowroot starch
- 1 tablespoon tamari
For the cauliflower steaks
- 1 large head of cauliflower
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- high-heat oil or cooking spray for misting
- fresh parsley chopped, for topping
Instructions
- Combine the dried mushrooms and hot water in a large measuring cup or small bowl. Let them soak for at least 10 minutes.
- Warm the olive oil in a medium pot over medium heat. Add the onion, cremini mushrooms, and garlic salt, and cook for 10 minutes, until the mushrooms are tender.
- Lift the soaked mushrooms out of the liquid, chop them into small pieces, and add them to the pot. Save the soaking liquid, leaving any grit behind in the cup. Add the vegetable broth and bring to a boil.
- Whisk the arrowroot into the reserved soaking liquid until smooth, then pour it into the pot. Lower the heat and simmer for 5 minutes, stirring often, until slightly thickened. Stir in the tamari and take the pot off the heat.
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Trim the leaves and the very bottom of the stem from the cauliflower. Cut the head in half through the stem, then cut each half into ¾- to 1-inch-thick slices.
- Stir together the thyme, oregano, salt, and pepper. Arrange the steaks and any loose florets on the baking sheet a few inches apart, mist with oil, and sprinkle with the seasoning.
- Bake for 15 minutes, flip, and bake for another 15 minutes, until golden brown and crisp at the edges.
- While the cauliflower bakes, blend the gravy until smooth. For a chunkier gravy, set some of the mushrooms aside before blending and stir them back in. Rewarm the gravy over low heat.
- Spoon the warm gravy over the cauliflower steaks and top with parsley.
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