Smoky Cauliflower Steaks with Balsamic Caramelized Mushrooms (Smoked Olive Oil, Maple Balsamic Vinegar)

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The idea of vegetarian “steak” is appealing. Cauliflower has the shape and texture for a good starting point. Add meaty nuts, mushrooms and smokiness for a satisfying result. The flavor is rich and complex, and the mouth feel is firm yet tender. Serve with some toasted artisanal bread drizzled in olive oil for a full meal.

What you will need:

  • A large head of cauliflower cleaned and all leaves removed.

  • Smoked olive oil

  • Extra virgin olive oil

  • Pine nuts (about 1/4 cup)

  • 12-14 large brown or baby bella mushrooms sliced about 1/4 inch thick

  • Maple balsamic vinegar

  • Kosher salt and fresh ground pepper

  • Optional, fresh chopped parsley.

Preheat oven to 425 degrees, or 415 for convection baking.

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Slice cauliflower into 1/2 inch “steaks”. You should easily get 4 from a head of califlower. (You can set aside the remainder for another dish.) Brush all sides of the steaks liberally with smoked olive oil. Place on a baking sheet. Sprinkle with kosher salt and ground pepper. Place into the hot oven and bake for about 25 minutes until fork tender and golden brown with dark brown crispy edges.

While baking, toast pine nuts in a skillet with a drizzle of extra virgin olive oil over medium heat. Stir constantly and cook until they are light to medium brown. Set them on a paper towel to drain.

Add more extra virgin olive oil to the pan and saute the mushrooms until they are well browned and soft. Then add a tablespoon of maple balsamic to the pan and stir until the balsamic is cooked away and the mushrooms are well coated. Remove from heat and cover to keep warm.

When “steaks” are cooked, remove from the oven. Plate two steaks per dish. Layer the top with mushrooms and then toasted pine nuts. Drizzle on more maple balsamic vinegar. Top with chopped parsley for color.