Braised Cauliflower Steaks Smothered With Sous Vide Chestnut Mushrooms

Braised Cauliflower Steaks Smothered With Sous Vide Chestnut Mushrooms

We smothered cauliflower steaks with these delicious sous vide chestnut mushrooms. However, it doesn’t end there. Enjoy them with chicken, ribeye, or your favorite melt-in-your-mouth steak. This restaurant-worthy recipe is certainly worth the effort to make at home for that special occasion. 

Makes: 2 servings

Ingredients

Cauliflower Steaks

1 medium cauliflower head
2 cups vegetable broth
2 fennel stalks (about 4 ounces)
1/4 cup dry white wine
1 bay leaf
4 cloves garlic, peeled

Mustard Sauce (makes 3/4 cup)

Reserved liquid and garlic cloves from cauliflower steaks (1-3/4 cups)
1/4 cup unsweetened oat milk
1 tablespoon nutritional yeast
1 tablespoon Dijon style mustard
1/8 teaspoon kosher salt
1/8 teaspoon black pepper

Sous Vide Fennel

2 cups thinly sliced fennel (about 8 ounces)\
1 tablespoon butter or vegan butter (such as Earth Balance Soy Free Buttery Sticks)
1 teaspoon minced garlic
1 teaspoon chopped fresh thyme
1/8 teaspoon kosher salt
1/8 teaspoon black pepper

Sous Vide Chestnut Mushrooms

6 ounces trimmed chestnut mushrooms
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon chopped fresh thyme
1/8 teaspoon kosher salt
1/8 teaspoon black pepper

Buttered Leeks and Fennel (makes 2 cups)

1 tablespoon butter or vegan butter (such as Earth Balance Soy Free Buttery Sticks)
2 cups sliced, half-moon cut leeks
1 recipe sous vide fennel (above)

Prep

  • Preheat water for sous vide machine to 175-degrees F.
  • Preheat oven to 350-degrees F.

Steps

  1. For cauliflower steaks, with a paring knife, remove outer leaves and trim stem ends of cauliflower head, without coring. Hold cauliflower with its base on the cutting board. With a sharp chef’s knife, make one cut lengthwise through the center of the cauliflower to divide it in half. Cut a 1 to 1-1/2 inch-thick steak from the interior of each half. Be sure to save ends for other uses.
  2. Place cauliflower steaks in a 13×9-inch baking dish. Add broth, fennel stalks, wine, bay leaf, and garlic. Cover with foil and bake about 35-45 minutes until tender, flipping each steak halfway through. Test steaks periodically for doneness so as not to overcook, or steaks will fall apart. When tender, but still firm, remove from the oven and transfer steaks to a small platter or baking sheet. Strain cooking liquid into a small saucepan. Remove garlic cloves and add to cooking liquid.
  3. For the sauce, place the cooking liquid over medium-high heat. Add milk, nutritional yeast, and mustard. When sauce comes to a boil, reduce heat to medium-low and simmer until sauce is reduced by 1/4. Puree ingredients until smooth using an immersion blender or blender. Season with salt and pepper.
  4. For the fennel, combine ingredients for sous vide fennel in a vacuum pack bag and seal. Place in hot water and sous vide for 40 minutes.
  5. For the mushrooms, combine ingredients for chestnut mushrooms in a vacuum pack bag and seal. Place in hot water and sous vide for 35 minutes.
  6. For the buttered leeks and fennel, when sous vide fennel is done, melt butter in a skillet or sauté pan over medium-high heat. Add leeks and cook for 5 minutes, stirring occasionally. Cut open bag of sous vide fennel and pour over leeks. Cook together for 2 minutes, stirring occasionally.
  7. To assemble, pan sear braised cauliflower steaks in a skillet over high heat until golden brown, about 1-2 minutes on each side. Plate each steak. Pour sauce around the steak. Top with leeks, followed by mushrooms.