Cauliflower steaks! better than meat! Quick, Simple and delicious dinner recipe ! you'll love it

Ingredients

• 1 medium head Cauliflower (cut into bite‑size florets)
• 5 tablespoons Olive Oil (extra‑virgin recommended)
• 2 tablespoons Unsalted Butter (cut into cubes, about 30 g)
• 1.5 teaspoons Salt (kosher or sea salt)
• 0.5 teaspoons Black Pepper (freshly ground)
• 1 Medium Onion (diced)
• 4 cups Mushrooms (sliced, about 300 g)
• 1 tablespoon Garlic Powder
• 1 tablespoon Dried Parsley (plus extra for garnish)
• 0.75 cup Sour Cream (full‑fat, about 200 g)
• 0.25 cup Water (room temperature)
• 1 cup Shredded Mozzarella Cheese (about 100 g, grated)
• 2 tablespoons Fresh Parsley (chopped, optional garnish)

Instructions

1. Prepare the cauliflower

   Wash the cauliflower, remove the leaves, and cut into bite‑size florets. Set aside.

   Time: PT5M

2. Brown the cauliflower

   Heat 3 Tbsp olive oil and 2 Tbsp butter in a large skillet over low heat. Add the cauliflower, season with a pinch of salt and black pepper, and cook, stirring occasionally, until the pieces turn golden brown.

   Time: PT10M

3. Sauté the onion

   Add the diced onion and an additional 2‑3 Tbsp olive oil to the skillet. Cook over low heat, stirring, until the onion becomes translucent and fragrant.

   Time: PT5M

4. Cook the mushrooms

   Add the sliced mushrooms, 1 tsp salt, a pinch of black pepper, 1 Tbsp garlic powder, and 1 Tbsp dried parsley. Increase the heat to medium and stir until all released liquid evaporates and the mushrooms are lightly browned.

   Time: PT8M

5. Make the creamy sauce

   Stir in the sour cream and water. Reduce the heat to medium‑low and simmer, stirring frequently, until the mixture thickens and coats the vegetables.

   Time: PT5M

6. Assemble and bake

   Transfer the vegetable‑sour‑cream mixture to a greased baking dish. Sprinkle the shredded mozzarella evenly over the top. Bake in a pre‑heated oven at 180°C (356°F) until the cheese melts and turns golden brown.

   Time: PT15M

   Temperature: 180°C

7. Finish and serve

   Remove the bake from the oven, garnish with fresh chopped parsley if desired, let rest for 2 minutes, then serve hot.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

10 g

Carbohydrates

12 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Cauliflower: Broccoli
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Unsalted Butter: Margarine
• Instead of Medium Onion: Shallot
• Instead of Mushrooms: Button mushrooms, Cremini mushrooms
• Instead of Garlic Powder: Fresh minced garlic (1 clove)
• Instead of Dried Parsley: Fresh parsley (2 tbsp)
• Instead of Sour Cream: Greek yogurt, Crème fraîche
• Instead of Shredded Mozzarella Cheese: Cheddar, Monterey Jack
• Instead of Fresh Parsley: Dried parsley

Equipment Needed

• Large Skillet
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Baking Dish
• Oven
• Spatula or Wooden Spoon
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Brown the cauliflower until golden brown.
• Cook mushrooms until all liquid evaporates.
• Bake until mozzarella is melted and golden.

Chef Tips from the Video

• For extra flavor, add a splash of white wine after the mushrooms have released their moisture.
• Use a mix of mozzarella and a sharper cheese like Gruyère for a more complex taste.
• Pat the mushrooms dry with paper towels before adding them to the pan to speed up liquid evaporation.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat covered to retain moisture.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cauliflower, onion, and mushroom mixture up to step 5; refrigerate covered and bake within 24 hours.
• Grate the mozzarella in advance and store in a sealed bag.

Frequently Asked Questions