Cauliflower Steak and Frites

As one last homage to cauliflower, the wonderful winter cruciferous vegetable, I thought I'd share this nostalgic and elevated comfort food with you all. If you've ever been to France or Belgium, you'll recognize from whence this dish came (steak-frites). My husband and I did a home exchange in France a few years before our two-year-old son was born. Needless to say, these are flavors that we fell in love with and I was happy to find a way to recreate this dish at home without the heavy and buttery steak. But don't you worry, this is a flavor explosion.

This vegetarian re-mix is the ultimate comfort food features hearty cauliflower steaks that are roasted, bursting with flavor topped with a warm sage mushroom gravy (vegetarian!) with oven-baked crispy potato and sweet potato frites (really just ultra thin and crispy fries) on the side. Every taste bud will do a dance on your tongue with this warm and flavorful favorite.

One of the things I'm loving about this dish is that it is totally customizable. If you prefer a real jus or meaty flavored gravy, use beef stock. if you like steak, try a bit served over the cauliflower as a garnish. If you do not like mushrooms (sacrilege!!), make the pan gravy sans mushrooms. The real star in this dish is the cauliflower and the sage. The adults in your family will love this grownup meal with mature favor profiles and the kiddos in your family will appreciate something new and different. Plus, what kid does not like a fry with something to dip it in. You poutine lovers can go the extra mile and add a bit of curd if you'd like. Have fun making this a new family favorite.

The star of this dish is the cauliflower. I found this lovely purple cauliflower while visiting my sister Micah and thought it would look gorgeous in this dish. Another fabulous cauliflower to try is romanesco. Think Brussels sprouts meets cauliflower meets kale. It is fun to look at (green cone-like protuberances), holds together in steak-form beautifully, and is so yummy. If you can get your hands on it (farmers markets, specialty stores), it's fabulous in this dish. 

To start this dish, you need to get your cauliflower of choice cut into steaks. This can be a bit tricky is you've never done it before. They key is to start in the center of the cauliflower and work your way out slicing thick steaks (1-1.5 inches minimum). I find that I really only get 2-4 good steaks out of one head of cauliflower before it starts to crumble. This is perfectly fine, just roast the rest and enjoy in florets rather than steaks. Here is a pretty simple step by step by Popsugar.com.

Step 1: Prep your cauliflower and cut into 4 steaks. Drizzle 2 tablespoons extra virgin olive oil over the steaks. Sprinkle a hefty pinch of salt and pepper over both sides of the steaks and flip carefully to make sure the oil reaches both sides. Roast for about 20-25 minutes in a 400 degree oven (start checking after 15 min.).

Tip: If you are making this for more than 2 or 3 people, it may be worth bringing home two heads of cauliflower so you can practice making steaks and so you have plenty to work with. Note that we got about 3 "steaks" from our cauliflower and the rest crumbled. Roast it anyway and serve the gravy over it...its still delicious. 

Step 2: While the steaks roast, prepare your mushrooms and sage. Start by cleaning your mushrooms. Remember, that's not just dirt on those mushrooms. :) Use any variety that you like, I prefer baby bella. Once cleaned, get them in a pan with 1-2 tablespoons olive oil. Don't overcrowd the pan (that was for you, Layne). 

Stir the mushrooms frequently and salt and pepper them. Cook over medium heat for 10 minutes or so until very soft. 

Step 3: While the mushrooms cook, prep and add your sage. 

Start with 12 or so sage leaves and julienne them. Once they are in ribbons, run your knife over them again in the opposite direction to get a really fine mince. 

We are aiming to get about 1-1/2 tablespoons (or two, depending on how much you like sage) in the pan with the mushrooms. Let the sage soften and get a bit deeper in color (1-2 minutes). Transfer the mushrooms to a bowl and set aside.

 

 Step 4: Prep the potatoes. You can use whatever you like here. I like to use a combination of Russet potatoes and sweet potatoes. The fries pictured are from a purple sweet potato I found at a specialty market (yes, purple, who knew!?). Get your oven very hot, about 475-500 degrees. If you are still cooking your cauliflower steaks and have only one oven, pull out the cauliflower and set it aside while the fries cook. You can always add it back in for 5-10 minutes. 

Step 5: While it preheats, thinly slice 4-5 medium-large potatoes into long fry shapes. 

 

Step 6: Prepare a pan(s) for the potatoes...coat generously with a combination of olive and/or grape seed oil. 

 

Step 7: Place all of the cut potatoes in a bowl and toss in a few tablespoons of oil (avocado, olive, or grape seed) and a generous pinch of kosher flake salt and pepper.

 Step 8: Arrange very neatly and evenly on your baking sheets in rows, being as efficient with space as possible. You will be tempted to just toss these on, but, if they are layered and touching each other they will not get crispy.

Once they are arranged nicely and the oven is very hot, put them in and set your timer for about 15 minutes (check these often).

Step 9: Prep the gravy. Start by adding in 2 tablespoons butter (salted or unsalted) back into the mushroom pan. Melt it down over medium-low heat, using it to scrape up all of the brown bits and sage bits.

 

Step 10: Measure out two cups of your favorite vegetable stock or broth. You can also use bone broth, chicken stock, or beef stock. Measure 2 tablespoons plus one teaspoon flour (all purpose or whole wheat) and whisk it directly into the broth.

Step 11: Add the broth into the pan with the melted butter over medium heat. Whisk constantly.

 

Step 12: Add in a pinch of kosher salt and a generous amount of pepper and keep whisking. After about 5 minutes this should thicken and get to be a gravy consistency. Once it does, turn off the heat and add the mushrooms/sage into the gravy and stir to incorporate.  Taste gravy and adjust salt and pepper accordingly. Set aside, covered, until you are ready to assemble.

 

Step 13: Check your fries to be sure they are really sizzling (not burning) on the bottom. After about 10-15 minutes (from when you put them in) they should be ready to flip. This can be tricky, but go slowly with a very small spatula (a small egg spatula works well). This wont be perfect, but get them turned if you can. I lie to finish mine under the broiler for 2-3minutes so they get brown and crispy. if you do this...watch them lie a hawk so dinner does not go up in flames. When the fries are fresh out of the oven and still warm, sprinkle with a bit more salt

Step 14: If you took the cauliflower steaks out to make room for the fries, throw them back in the hot oven (at about 400) for 5 minutes or so to heat it back up. Your cauliflower should have some color on the outside, when cut into, and should be tender but still a bit firm.

Step 15: Assemble. Once everything is done, plate your steaks. Top them with gravy and add your frites.

 

Tips

1. Cutting into a cauliflower steak can be kind of a big deal for young kids. Roasting off the floweretts that crumble when you cut your steaks are a great work around. Serve them the floweretts and top with gravy.  

2. Kids also love to dip...so serving the gravy as something for them to dip their cauliflower into is always fun.

3. If you have some mushroom haters in your clan, chop them very finely so they melt into the gravy a bit more, or omit. 

I hope you enjoy this warm and comforting meal. 

XOXO, 

Cauliflower Steak and Frites
Serves 4

1-2 large cauliflower heads (one for the meal...one for backup)
4-5 medium potatoes and sweet potatoes (white sweet potatoes and Russet potatoes work well) cut into thin fry shapes
1 8-ounce package mushrooms (clean them and slice thinly)
10-15 fresh sage leaves (minced very finely)
2 cups stock or broth (plus a bit more for thinning out gravy or adding more liquid to mushrooms..if needed)
2 tablespoons plus one teaspoon flour (all purpose or white whole wheat)
salt and pepper
2 tablespoons butter or ghee
2 tablespoons oil (olive, avocado, or grapeseed) for mushrooms plus more for coating cauliflower and coating pans for fries.

1. Preheat oven to 400 degrees. Cut cauliflower into "steaks." Roast them on sheet tray with 1-2 tablespoons oil of choice and a generous amount of salt on pepper (both sides). Roast for 20-25 min or so, checking after 15 min.
2. Sauté mushrooms in olive oil. Once they are soft (about 10 minutes), add in sage and cook for a minute or two (until sage softens and gets deep green). Set aside in a dish and do not wash pan.
3. Check your cauliflower.
4. Toss cut potatoes in a bowl with 2-3 tablespoons of oil of choice. Place sliced potato fries on a well-oil sheet tray in neat rows. Roast in very hot oven (at least 475 degrees) for about 15 minutes. Check them often. Once about 15 minutes have passed, pull them out and gently flip them over so both sides crisp evenly. Cook another 5 min and then finish them under the broiler for 1 min or so (be careful here...do not take your eyes off of the fries).
5. To serve, top each cauliflower steak with a generous amount of mushroom gravy and serve with frites.