Cauliflower Steaks with Maitake Mushrooms and Browned Butter-Caper Sauce

  • detailaddict Posted: 11/29/13
    Worthy of a Special Occasion

    This was really good. If you've not tried roasted cauliflower this is worlds away from the raw stuff on salad bars. My husband refused to call them "steaks" ;), but otherwise said they were not bad at all. I used polenta slow-cooked in milk the night before but otherwise followed directions, and served it with limas the first time, green beans the second. For either vegetarian guests or those who don't demand meat at every meal, this would make a tasty and elegant supper.

  • kpritch12 Posted: 11/20/13
    Worthy of a Special Occasion

    This was probably the best thing I've ever made from Cooking Light. I'd highly recommend this to anyone. My boyfriend even commented that it tasted like restaurant quality.

  • Lotarain Posted: 02/01/14
    Worthy of a Special Occasion

    I only made the "steaks," not the mushroom sauce nor the polenta. I found that the cauliflower steaks cooked faster than indicated. I made my own mushroom sauce which I prepared with criminis and it was very tasty. In place of the polenta (I was not interested in an all white-ish/grey meal), I made a edamame and pea puree flavored with some carrot top pesto I already had in the freezer ready to go. The puree was much easier than polenta, it looked nicer and was tasty too! I also added some diced red bell peppers on top for some more color.


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