Cauliflower Steaks With Mushroom Marsala Sauce Recipes

MARSALA SAUCE

Steps:

• Heat the oil and butter in a frying pan. Once sizzling, tip in the shallot, garlic, mushrooms and a pinch of salt. Cook over a low heat until the mushrooms are softened then stir in the flour. Cook for 1 min to get rid of the raw flour taste then pour in the marsala and stock. Simmer away until reduced by two thirds. Taste for seasoning then serve, traditionally with steak.

STEAK MARSALA WITH CAULIFLOWER MASH

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.

SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE

Steps:

• Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by two-thirds.
• Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees F internal temperature for medium-rare. Remove meat from grill and let rest.
• Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve.

ROASTED CAULIFLOWER STEAKS WITH STEAK SAUCE

Steps:

• For the steaks: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
• Remove the outer leaves from the cauliflower and trim the stem to 1 inch. Resting on the stem, slice the cauliflower in half lengthwise, from top to bottom. Trim the round outer edge of each piece so both sides are flat, creating two or three approximately 2-inch steaks. Cut the trimmed bits in half into mini steaks.
• Thoroughly rub the steaks and mini steaks all over on both sides with the oil. Combine the paprika, 2 teaspoons salt and 1 teaspoon pepper in a small bowl and sprinkle on both sides of the steaks. Place on the prepared baking sheet and bake, flipping halfway through, until tender and browned, about 30 minutes.
• Meanwhile, make the steak sauce.
• For the steak sauce: Put the raisins in a medium bowl, cover with boiling water and allow to soak until soft, 10 to 15 minutes.
• Heat the oil in a medium skillet over medium heat. Add the onions, sprinkle with salt and cook, stirring occasionally, until very soft and translucent, 5 minutes. Stir in the tomato paste and cook, stirring constantly so it doesn't burn, until it releases its oil, about 5 minutes.
• Drain the soaked raisins. Add the soy sauce, Worcestershire sauce and half of the soaked raisins, and cook over low heat, scraping up the browned bits from the bottom of the skillet, until just simmering. Taste and add pepper and salt if desired (the soy contains a lot of salt so add with caution).
• Pour the sauce into the carafe of a mini blender, add the remaining half of the soaked raisins and puree until smooth and there are no big chunks of raisin.
• If the sauce has cooled, reheat it in a small saucepan until warmed through. Pour the warm sauce over your steaks and garnish with the chopped parsley.

ROASTED CAULIFLOWER 'STEAKS'

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Place the cauliflower onto a cutting board with the stem side facing upwards; cut vertically into 4 steaks approximately even in thickness. Arrange 'steaks' onto the prepared baking sheet. Drizzle olive oil over the steaks; season with garlic powder, salt, and black pepper.
• Roast in preheated oven for 20 minutes, turn with a spatula, and continue to roast until soft in the middle and darkening around the edges, about 15 minutes more.