When I needed to create a seasonal, on-trend, main for a Scottish vegan restaurant, I quickly realised this could easily achieve this by drawing on a combination of tasks from my Rouxbe cooking course. As all the individual elements could be prepared in advance then easily finished during a busy service, Cauliflower Steaks with Mushroom Sauce and a side of quick-pickled cabbage was on the menu. I wasn’t prepared for how popular this menu item would become, maybe it’s because quickly charred cauliflower smothered in a creamy mushroom sauce with quick pickled red cabbage is absolutely delicious.
To cook your Cauliflower steak
- 1 Tbsp rapeseed oil
- 2 Tbsp plant-based butter
- 1/2 cup shallots, minced
- 600g mushrooms, thinly sliced
- 60ml brandy
- 250ml vegetable stock
- 250ml plant-based cream, I prefer Oatly but a soya cream will work well too.
- crushed black pepper 1-2 Tbsp – add a little at a time and taste as you go
- sea salt, to taste
Heat oil and plant-based butter a large stainless steel frypan over medium-high heat.
Saute the shallots until they just start to brown then add the sliced mushrooms to the pan with a pinch of salt. and saute, add a pinch of salt to help them release moisture, it should take 10 to 15 minutes.
Deglaze the pan with the brandy, scraping the bottom of the pan, to release any carmelised flavours, then cook until most of the brandy has evaporated.
Pour in the vegetable stock, as some mushrooms release more liquid than others, cook longer to reduce the amount of liquid if needed then stir in the plant-based cream.
Season to taste
Quick Pickled Red Cabbage
- 400g red cabbage, core removed, finely shredded (1/2 an average sized cabbage)
- 1 red onion, finely sliced into rings
- 200ml Apple cider vinegar
- 15ml Agave syrup
- 1 Tbsp juniper berries
Put the onion in a saucepan with the vinegar, sugar and juniper berries. Next bring the mixture is boiling and the onion is starting to soften, around 10 mins. Add the mixture to the cabbage, stir well and leave to cool completely.
If you are preparing the mushroom sauce ahead, complete the recipe without adding to cream then prior to serving, re-heat the mushrooms in a large pan and add the plant-based cream and season.
The quick pickled red cabbage keeps well in the fridge and the flavour improves tastes with time. Generally, I would serve quick pickled cabbage cold, but on a chilly day gently warm before serving..