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

Units Scale

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

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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