April 14, 2014

Meatless Monday: Cauliflower Steaks with Mushrooms, Capers, and Polenta

Cauliflower Steaks with Mushrooms, Capers, and Polenta | hardparade.blogspot.com
These gorgeous cauliflower steaks will make you feel like you're cutting into a meaty steak...almost. The caper infused brown-butter sauce spooned over the cauliflower and creamy polenta make this dish decadent without destroying your figure.

Cauliflower Steaks with Mushrooms, Capers, and Polenta
Recipe modified from Cooking Light
Serves 4, PointsPlus: 10
  •  4 tbsp butter, divided
  • 1 1/2 tbsp canola oil
  • 2 garlic cloves, crushed
  • 2 large cauliflower heads
  • 4-oz. shiitake mushrooms
  • 4-oz. oyster mushrooms
  • 3 cups skim milk
  • 1/2 cup water
  • 2/3 cup quick-cooking polenta
  • 3 garlic cloves, thinly sliced
  • 1/4 cup white wine
  • 1/2 cup low-sodium vegetable broth
  • 1 1/2 tsp flour
  • 2 tbsp capers, chopped
  • 1 tsp lemon juice
  • 2 tsp thyme leaves
    • Additional thyme for garnishing
  • Preheat oven to 450f
  • Heat 2 tbsp butter, canola oil, and crushed garlic cloves in a pan on medium heat until the butter melts and garlic is fragrant. Cool, set aside, and discard the garlic cloves
  • Carefully cut 2 "steaks" vertically from the center of the cauliflower heads. Set remaining cauliflower aside for another use
  • Brush both sides of the cauliflower steaks with the garlic oil mixture and bake for 15 minutes, or until browned. While the cauliflower bakes, mix the shiitake and oyster mushrooms with about 1/2 tbsp of the garlic oil mixture. Season with salt and pepper. After 15 minutes, turn the cauliflower steaks over and add the mushrooms to the pan, baking for another 10-15 minutes until the cauliflower is browned
  • While the cauliflower and mushrooms bake, bring milk and 1/2 cup water to a simmer. Gradually add the polenta, stirring with a whisk. Cooking for 3 minutes or until thick, season with salt and pepper to taste. Cover and keep warm
  • Melt 2 tbsp butter in a medium skillet over medium heat, cooking for 3 minutes or until brown and very fragrant. Add sliced garlic, cooking for 45 seconds and stirring frequently. Add wine, increase heat to medium-high and cook until about half of the liquid evaporates
  • Combine veggie broth and flour, add broth to pain and bring to a boil. Cook until slightly thickened then add in capers, lemon juice, thyme, and freshly cracked pepper. 
  • Spoon 3/4 cup of polenta onto each plate and top with 1 cauliflower steak, 1/3 cup mushrooms, and 2 tbsp sauce. Garnish with thyme and dig in!
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