A beautifully caramelized cauliflower steak served over creamy sweet potato purée, topped with sautéed wild mushrooms, wilted greens, and crushed walnuts – this dish delivers both elegance and comfort. Perfect for a refined plant-based meal, it’s ideal for a dinner party or a nourishing weeknight dinner.
Why You’ll Love This Recipe
This roasted cauliflower steak recipe is a celebration of textures and flavors. The crispy-edged cauliflower contrasts perfectly with the silky sweet potato purée. Earthy mushrooms and vibrant greens add richness and depth, while toasted walnuts provide a delightful crunch. It’s not only vegetarian but can easily be made vegan, and it presents beautifully on the plate. Ideal for those seeking healthy, satisfying, and visually appealing meals.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cauliflower:
- 1 large cauliflower head, sliced into 1-inch steaks
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For the sweet potato purée:
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons unsalted butter (or vegan alternative)
- 1/4 cup vegetable broth or cream
- Salt to taste
For the toppings:
- 1 tablespoon olive oil
- 1 cup mixed wild mushrooms (e.g., oyster, shiitake, maitake)
- 1 garlic clove, minced
- 1 cup baby spinach or Swiss chard
- 2 tablespoons toasted walnuts, chopped
- Fresh herbs (thyme or parsley) for garnish
Directions
- Roast the cauliflower: Preheat the oven to 425°F (220°C). Brush cauliflower steaks with olive oil and season with smoked paprika, salt, and pepper. Arrange on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and golden brown.
- Prepare the sweet potato purée: Boil sweet potatoes in salted water until fork-tender, about 12–15 minutes. Drain, then blend with butter and vegetable broth or cream until smooth and creamy. Season with salt to taste.
- Cook the toppings: In a skillet over medium heat, warm olive oil and sauté mushrooms and garlic until golden brown. Add spinach or Swiss chard and cook until wilted.
- Assemble the dish: Spread a generous spoonful of sweet potato purée on each plate. Place a roasted cauliflower steak on top. Spoon the sautéed mushrooms and greens over the steak. Garnish with toasted walnuts and fresh herbs.
Servings and timing
This recipe serves 2 to 3 people as a main course.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Variations
- Make it vegan: Use plant-based butter and cream alternatives in the purée.
- Add spice: Sprinkle chili flakes on the cauliflower before roasting for added heat.
- Change the purée: Substitute sweet potatoes with parsnips or butternut squash for a different flavor.
- Use different greens: Kale, arugula, or beet greens can be used in place of spinach or chard.
- Add protein: Serve with a side of lentils or chickpeas to make it more filling.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes or in a microwave until warmed through. To retain texture, reheat mushrooms separately in a skillet.
FAQs
How do I keep cauliflower steaks from falling apart?
Cut them from the center of the cauliflower head where the stem holds the florets together firmly.
Can I prepare this dish in advance?
Yes, you can roast the cauliflower and make the purée a day ahead. Reheat and assemble just before serving.
What’s the best substitute for sweet potato?
You can use butternut squash, carrots, or even regular potatoes for a different purée base.
Can I grill the cauliflower steaks instead of roasting?
Absolutely. Grill over medium-high heat for 6–8 minutes per side until tender and charred.
What mushrooms work best for this recipe?
Wild mushrooms like oyster, shiitake, or maitake offer great texture and flavor, but cremini or button mushrooms also work well.
Can I freeze the sweet potato purée?
Yes, store in an airtight container and freeze for up to 2 months. Thaw and reheat gently before serving.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free, but always check product labels for potential cross-contamination.
How do I toast walnuts?
Toast them in a dry skillet over medium heat for 2–3 minutes, stirring often, until fragrant and golden.
Can I use frozen spinach?
Yes, thaw it first and squeeze out excess moisture before sautéing with mushrooms.
What can I serve with this to make it a full meal?
Add a grain like quinoa or couscous, or serve with a side salad or crusty bread.
Conclusion
Roasted Cauliflower Steak with Mushrooms and Sweet Potato Purée is a standout vegetarian dish that combines flavor, nutrition, and presentation. Whether you’re entertaining or simply elevating a weeknight dinner, this recipe delivers sophistication and comfort in every bite.
Print
Roasted Cauliflower Steak with Mushrooms and Sweet Potato Purée
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2-3 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Contemporary
- Diet: Vegan
Description
A beautifully caramelized cauliflower steak served over creamy sweet potato purée, topped with sautéed wild mushrooms, wilted greens, and crushed walnuts – a refined and nourishing plant-based entrée.
Ingredients
- 1 large cauliflower head, sliced into 1-inch steaks
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons unsalted butter (or vegan alternative)
- 1/4 cup vegetable broth or cream
- Salt to taste
- 1 tablespoon olive oil
- 1 cup mixed wild mushrooms (e.g., oyster, shiitake, maitake)
- 1 garlic clove, minced
- 1 cup baby spinach or Swiss chard
- 2 tablespoons toasted walnuts, chopped
- Fresh herbs (thyme or parsley) for garnish
Instructions
- Preheat oven to 425°F (220°C).
- Brush cauliflower steaks with olive oil, season with smoked paprika, salt, and pepper.
- Roast cauliflower steaks for 25–30 minutes, flipping halfway through, until tender and golden.
- Boil sweet potatoes in salted water until fork-tender, about 12–15 minutes.
- Drain sweet potatoes, then blend with butter and broth until smooth and creamy. Season to taste.
- Heat olive oil in a skillet over medium heat.
- Sauté mushrooms and garlic until golden.
- Add greens to the skillet and cook until wilted.
- To serve, spread sweet potato purée on each plate, top with cauliflower steak, then spoon over the sautéed mushrooms and greens.
- Garnish with toasted walnuts and fresh herbs.
Notes
- Use vegan butter and cream for a completely vegan dish.
- Swap in kale or arugula for the greens if preferred.
- This dish pairs well with a crisp white wine or sparkling water with lemon.
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
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