Roasted cauliflower steaks recipe

Ingredients

• 1 head cauliflower, about 1¼ pounds
• ¼ cup plus 2 tablespoons (3 ounces) olive oil (divided use)
• 2 tablespoons (1 ounce) balsamic vinegar
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh rosemary
• Kosher salt and ground white pepper
• 2 tablespoons (1 ounce) unsalted butter

• 4 tablespoons (2 ounces) unsalted butter
• 2 medium shallots, thinly sliced
• 2 garlic cloves, sliced
• 3 ounces (about 2 cups) sliced oyster mushrooms, any tough stems removed
• ¼ cup (2 ounces) dry white wine
• 1½ cups (12 ounces) Vegetable Stock
• 1 teaspoon cornstarch, blended with 2 tablespoons (1 ounce) cold water
• Kosher salt and ground white pepper

• 1 to 2 tablespoons toasted walnut pieces
• 2 handfuls small pok choi, kale, or arugula leaves, or Bull’s Blood beet greens, or a combination
• Extra-virgin olive oil
• 1–2 tablespoons chopped fresh chives

To Prepare the Cauliflower Steaks
1. Preheat the oven to 400°F.
2. Set the cauliflower, stem-end down, on a work surface. Cut down through the cauliflower, making 1½-inch-thick slabs. Lay the slabs flat and cut each of them into 2–3 pieces, creating smaller 1½-inch-thick slabs.
3. Warm ¼ cup of the oil in a large cast-iron skillet over medium heat.
4. Arrange the cauliflower steaks in the skillet and cook 2–3 minutes on each side, until they develop a bit of color.
5. Drizzle the remaining olive oil and the vinegar over the steaks and sprinkle with the sage, rosemary, and salt and pepper.
6. Transfer the skillet to the oven and roast for 15–18 minutes, or until the cauliflower is nicely browned and tender. Poke one of the steaks with a paring knife to make sure it is soft. Remove from the oven, add the butter to the skillet, and baste the steaks with the pan juices. Keep warm on a stovetop burner over low heat.
To Prepare the Mushroom Stew
7. Warm the butter in a medium saucepan over medium heat and sauté the shallots until soft but not colored, about 3 minutes. Stir in the garlic.
8. Increase the heat to medium-high, add the oyster mushrooms, and sauté for 3–5 more minutes, so the mushrooms become limp and brown in a few spots.
9. Stir in the wine, scraping up any bits on the bottom of the pan. Pour in the stock and bring to a simmer, then reduce the heat to medium again.
10. Stir in the cornstarch mixture, cook for at least another couple of minutes until the stew thickens and becomes glossy. Season with salt and pepper. Cover and keep warm over low heat.
Putting it All Together
11. Arrange several cauliflower steaks in the center of each of 4 plates, leaning against each other. Spoon the mushroom stew equally over the cauliflower. Scatter walnuts over each serving. Toss the leaves with a few drops of extra-virgin olive oil and scatter around each plate. Dot with chives. Serve right away.