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

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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.

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Pour the beurre blanc sauce over the cauliflower steaks and serve. Enjoy!