Vegan Cauliflower Steak with Truffled Mushroom Ragout and Chimichurri Sauce

Calling all vegans!  You can have your steak and eat it too!  I love this freakin recipe.  If you haven't made a cauliflower steak, it is a must try.  Even non-vegans will love it!  It is tasty, satifying and filling. 

 A friend asked me a few months ago, "What do you think about while you give massages?"  It is a pretty valid question seeing as that I am working on bodies for 6 hours, typically in silence.

And, it is an interesting question because sometimes you are very in-tune with a client and their energy.  In that case, my mind does not drift into vegan la-la land.

In other cases...well....I am clearly drilling my mind to come up with new recipes.  Hence this creation.

I had some chimichurri sauce that I used for my Chimichurri Spiked Tabbouleh.  I thought it would be a nice contrast to the rich truffle mushroom ragout.  Balance is key in every recipe!

Vegan Cauliflower Steak with Truffled Mushroom Ragout and Chimichurri Sauce

Ingredients/Directions:

for the cauliflower steak:

1 cauliflower head cut into steak-like pieces

2 tbsp evoo (plus extra to coat baking pan or dish)

s+p to taste

Preheat oven to 400.
Heat evoo in a saute pan and heat on medium-high heat.  Sear each side of the cauliflower steaks until they are charred on both sides (about 3-4 minutes per side).
Transfer steaks to a lightly oiled baking dish and bake for 15-20 minutes.

for the truffled mushroom ragou:
12 oz mushrooms (I used shitake)
1/4 c chopped yellow onion
2 garlic cloves minced
1/2 c dry white wine
1 tbsp tomato paste
1/2 c veggie broth
2 tbsp chopped parsley
2-3 tsp truffle oil
s+p to taste
1 tbsp evoo

In a saute pan, heat evoo and saute onions, garlic and parsley for about 3-4 minutes, then add in mushrooms.  Saute for another 5-10 minutes.  Add in wine and allow to boil for a few minutes until most of the liquid is evaporated.  Add in broth and tomato paste and stir until the tomato paste is completely disolved into the liquid.  Cook over medium heat until the liquid is a thick sauce consistency.  Add in truffle oil and season to taste.

Pour over you cauliflower steaks.

And serve with you chimichurri sauce and some fresh micro greens!