Cauliflower Steak with Sundried and Kale Polenta and Garlic Mushrooms

Meatless Mondays: those two words can either sound daunting our refreshing. Kinda like the two words that make up Cauliflower Steak.

Interested Vegetarians are going to perk up. Red meat lovers might frown, at first.

So let's just get this out there- I'm not claiming that the cauliflower will taste exactly like a hunk of beef. But it can give the illusion of a steak, especially when the texture is just right. If you really wanted to try to get a bit more 'steak' flavor, definitely use the grill and try adding a little BBQ seasoning along with the mustard.

The creamy polenta and garlic mushrooms are dreamy while the crunchy, salty, fried capers top off the plate.

Enjoy your next Meatless Monday, courtesy of  Fat and Happy.


Fat and Happy Food Blog Tips and Techniques: This may look complicated, but really comes together quite easily and quickly. I served 2 two people with left over polenta and I didn't use all the cauliflower; though this could easily serve 4. I would just add in a few more shrooms and garlic to round it out.

Cauliflower Steak with Sun Dried Tomato and Kale Polenta and Garlic Mushrooms

1/2 head cauliflower

2 Tbls grainy mustard

2 pinches red pepper flakes

1/2 polenta

2 1/4 cups broth

2-4 sun dried tomatoes, chopped

2 cups of chopped kale

2 cups of sliced mushrooms

2 garlic cloves, minced

Olive or coconut oil

1/4 cup white wine

1 tbls butter (optional, but highly recommended)

Cut two thick slices of cauliflower out of the middle of the head, spread one side with mustard and sprinkle with red pepper flakes. Cook mustard-side down over a greased medium hot grill or in a pan. Cook until browned, flip and brown the second side. The cauliflower should have some bite to it, but be tender.

Cook the polenta: Chop the sundried tomatoes, place in a medium size pot over high heat with the broth. Whisk in the polenta, cover and turn the heat to low. Cook until tender (5-15 minutes) Stir often.

Saute the kale over medium heat with a spoon of coconut oil and half of the chopped garlic until the kale begins to soften. Toss the kale in with the cooking polenta. Add the mushrooms and remaining garlic into the same pan used for the kale, saute about 5 minutes. If needed, add in a little more oil. 

Add the wine and a pinch of salt and pepper to the mushrooms. If you are eating dairy, add in a pat of butter. Simmer for another few minutes to create an easy sauce while the mushrooms finish cooking

Place a scoop of the polenta on a plate, top with the grilled cauliflower steak and a scoop of mushrooms. Add a good drizzle of the wine sauce. Enjoy.

Bonus topper: Fried capers

Place a few spoons of capers on a napkin, the goal is to dry slightly to avoid massive sputtering when you put them in the oil

Heat a tablespoon of coconut oil over medium high heat, carefully add the capers. Fry until they begin to brown; watch the capers closely, it should just take a minute or two to fry up. Remove from oil and top plates.