Let’s get one thing straight: these cauliflower steaks are not trying to be real steaks, but only their genuine, flavorful selves. Add the Sweet Potato Mash and Cremini Mushroom Gravy and this healthy—and delicious—meal will both unclog your arteries and energize your brain cells.
When you make the mushroom gravy, you’re eating something that’s been part of our diet for thousands of years. Cremini mushrooms are a great source of protein, selenium, antioxidants, copper, and potassium, and are rich in vitamin B12, one of the most important nutrients for the brain.
Try the gravy and mashed potatoes with any other “main meal” choice once you’ve made them here.
- 1 head cauliflower
- 2 tablespoons EVOO, divided
- 3 garlic cloves, minced
- 1⁄2 teaspoon each salt and pepper
- 1 sprig fresh thyme, stemmed and chopped 3 sage leaves, chopped
- 1 teaspoon fresh rosemary, chopped
- Fresh ground black pepper
- Sweet Potato Mash
- It may be called a sweet potato, but this root vegetable has a very low glycemic index, which means it won’t spike your blood sugar levels. Sweet potatoes are the ultimate source of healthy carbohydrates, and when coupled with the monounsaturated fat in extra-virgin olive oil, they make the perfect brain-healthy dish.
- For Potatoes:
- 1 pound or 2 large sweet potatoes, peeled and diced 1⁄3 cup unsweetened almond milk
- 1⁄4 teaspoon sea salt
- 1 teaspoon EVOO
- Fresh ground black pepper, to taste
- Fresh thyme sprigs
- For Gravy
- 1⁄4 cup whole-wheat flour
- 2 cups vegetable broth, preferably Better Than Bullion brand, divided
- 1 tablespoon EVOO
- 1⁄2 medium yellow onion, diced small
- 8 ounces or 21⁄2 cups cremini mushrooms, thinly sliced and chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1⁄4 teaspoon salt
- Several dashes fresh black pepper
- 1⁄4 cup dry white wine (preferably chardonnay)
- 1 tablespoon nutritional yeast
- Preheat oven to 400°F. Remove leaves from stem end of cauliflower, leaving the core intact. Place cauliflower core side down on a cutting board. Using a large knife, slice cauliflower into four steaks. Each steak should be approximately a half-inch thick. Place parchment paper on a baking sheet and grease the surface with a teaspoon of EVOO. Arrange the cauliflower steaks on the baking sheet along with any of the broken florets.
- In a separate bowl, combine the rest of the EVOO, minced garlic, salt, pepper, and all the herbs. Brush the cauliflower slices generously on both sides with this mixture, making sure the oil and herbs cover all the crevices. Then roast in the oven for 20 minutes. Flip the cauliflower and bake for another 10 minutes until golden brown and cooked through. When the cauliflower steaks are done, remove from oven and transfer onto individual serving plates. Season again with a generous amount of fresh ground black pepper. Serve with mashed Sweet Potato Mash and Cremini Mushroom Gravy.
- For Potatoes:
- Fill a medium-size pot with about 2 inches of water and set a steamer basket over the top. Place potato pieces in the basket and bring water to a boil. Cover, reduce heat to medium, and steam until fork tender, about 15 minutes. Optionally, place the sweet potatoes directly in the pot with 1 inch of water, cover, and cook for about 10 to 15 minutes, stirring occasionally to prevent burning. Add more water if potatoes are not fork tender. Once done, turn off the heat, remove water, and transfer the potatoes back into the pot. With a potato masher, mash the sweet potatoes with almond milk, oil, thyme, salt, and pepper. Once mashed and smooth, they’re ready to be served.
- For Gravy
- In a medium-size bowl, whisk the flour with 1 cup of vegetable broth until well dissolved. Then add the remaining 1 cup of broth and mix. Set aside.
- Preheat a medium saucepan over medium heat. Add the EVOO and onions, and sauté for about 5 minutes until soft and translucent. Then add the mushrooms, garlic, herbs, salt and pepper, and sauté for about 5 to 7 minutes. Then add the wine and turn up heat to bring to a boil. After 3 minutes of letting the wine reduce, add the broth and flour mixture and the nutritional yeast. Whisk for a minute to prevent lumps from forming. Lower the heat to low-medium and let cook for another 10 to 15 minutes, stirring frequently. Add salt and pepper to taste, and add more nutritional yeast for a savory kick.