CAULIFLOWER STEAKS WITH MUSHROOM GRAVY
Were you one of those kids that went up to the local charcoal chicken shop after school and grabbed a bag of hot chips with gravy? Well, was I jealous of you! My parents picked me up every day after school whilst my friends would walk up to Five Dock shops (a suburb in Sydney) and buy hot chips and gravy! I’d sometimes see their fingertips slightly red the next day because they would grab a chip with piping hot gravy on it before it had time to cool down, causing it to burn their fingertips. All I could think of was, “That’s so unfair!” hahahaha Of course a child would think it’s unfair not to have the opportunity to burn her fingers whilst eating hot chips and gravy from a take away bag with her friends. I didn’t realise at the time, I actually was doing my cholesterol a favour! LOL
Abit off the topic maybe but I couldn’t help thinking of that story when I was making these CAULIFLOWER STEAKS WITH MUSHROOM GRAVY.
Cauliflower. Yet another vegetable I absolutely love to eat and try to find ways to get my kids to eat. I think the Cauliflower Arancini Balls (on the blog) I made a while back just can’t be beaten when it comes to the kids, but this was a winner with the hubby. Let’s face it, when you put the words mushrooms and gravy together you just can’t go wrong and it so easy that whoever gets home from work first can follow the simple cooking instructions. Best of all, it’s not high in cholesterol like the hot chip and gravy of my youth (hehehe) and it is a great Vegan dish, (thanks to ORGAN Vegan Vegetable Gravy Mix) that is also filling and satisfies that comfort food craving we all get. I must say however, just as the hot chips and gravy back in the 80s had to be eaten hot, I suggest you time cooking the mushrooms and gravy about 10 minutes before the cauliflower steaks are ready and serve it piping hot! Enjoy x
Preparation: 10 minutes
Cooking: 30 minutes
1 cauliflower, washed, cut into 4cm thick slices
150g oyster mushrooms, sliced
150g button mushrooms, sliced
1 tsp dried thyme
1/4 cup parsley fresh, finely chopped
Sea salt and pepper
30g ORGRAN Vegetable Gravy mixed with 350ml cold water
(You can use any gluten free gravy if you can not find this company near you)
Preheat oven to 180C fan forced and arrange large tray with baking paper.
Place cauliflower steaks onto tray and drizzle with olive oil on both sides. Sprinkle with sea salt, pepper and thyme leaves. Place in oven for 15 minutes, flip over and remake for a further 15 minutes.
In the meantime prepare the mushroom gravy. Add the sliced mushrooms to a wide pan with a drizzle of olive oil and sauté whilst stirring continuously for 2 minutes. Turn off heat and set aside.
Now cook the vegetable gravy. In a saucepan add the gravy mix with cold water and using a whisk continuously stir until brings to boil and has just begun to thicken. Take off heat and add to mushrooms. Combine well.
Serve cauliflower steaks immediately topped with the hot mushroom gravy sauce, a fresh sprinkling of ground pepper, fresh parsley leaves and a side green salad.
I suggest you time cooking the mushrooms and gravy about 10 minutes before the cauliflower steaks are ready and serve it piping hot!