Vegan and Gluten Free Cauliflower Steaks with Beurre Blanc Sauce
By Chef Jessica - June 20, 2013 580 views
June 20th, 2013 | 
Summary: Cauliflower steaks are all the rage right now. A thick cut of cauliflower sauteed, and then baked, offers a filling and delicious main course that is not a dish that strives to be vegan and gluten-free, but rather a gourmet offering that just happens to be vegan and gluten-free. The addition of the vegan, gluten-free beurre blanc sauce makes this a meal worthy of 5-star restaurant. This is the perfect dish for a romantic evening in, or a holiday feast.
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Cauliflower steaks are all the rage right now. A thick cut of cauliflower sauteed, and then baked, offers a filling and delicious main course that is not a dish that strives to be vegan and gluten-free, but rather a gourmet offering that just happens to be vegan and gluten-free. The addition of the vegan, gluten-free beurre blanc sauce makes this a meal worthy of 5-star restaurant. This is the perfect dish for a romantic evening in, or a holiday feast.
Vegan, Gluten Free Cauliflower Steaks
1 head of cauliflower
3-4 tablespoons of olive oil
salt and pepper
Heat 2 tablespoons of the olive oil in a cast iron (or other oven-friendly) skillet over medium-heat. Cut 1-inch thick slices from the head of cauliflower, cutting from top of the cauliflower to the bottom of the stem (so cross-sections of the cauliflower).
Brush cauliflower steaks with more oil on both sides and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook for 1-2 minutes per side. Put skillet to oven and bake cauliflower steaks for 10 minutes, or until tender.
Vegan and Gluten-Free Beurre Blanc Sauce
1/4 cup dry white wine (or lemon juice)
1/4 cup white-wine vinegar
2 tablespoons finely chopped shallot
1/3 – 2/3 cup cashew cream (recipe here)
1/4 teaspoon sea salt
1/8 teaspoon white pepper, or to taste
1/2 cup of your favorite butter alternative, chilled
In a 2-quart saucepan, bring wine (or lemon juice), vinegar and shallots to a boil over medium high heat. You want to reduce it, so cook it for 4-5 minutes. Add cashew cream, salt and pepper, reduce heat to medium, and cook for another minute – stirring consistently to avoid burning. Reduce heat to medium-low and begin adding the chilled margarine a tablespoon at a time, while stirring constantly. Once all of the margarine has been completely mixed in, remove the sauce from the heat.
Pour the beurre blanc sauce over the cauliflower steaks and serve. Enjoy!
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