I absolutely love mushrooms in wine sauce! There’s just something really magical that happens when they’re cooked together. I found myself with a hankering recently, and the only logical thing to do was make something Marsala, I just wasn’t sure what.
I usually like to make tempeh or soy curl Marsala, but this time I wanted to try something a little different. Thinking back to the Thai-Style Cauliflower Steaks I made recently, cauliflower Marsala seemed like a fun dish to try. (It was quite delicious, too!)
Cutting cauliflower to make “steaks” can be tricky. Make sure you leave the core intact, and cut through it like you’re slicing a loaf of bread. I like to use a serrated knife. When I cut through my cauliflower to take the pictures for this post, my “steaks” kind of fell apart. Don’t worry if that happens to you! Just make smaller steaks and place two or three on your plate when you go to serve it.
Cauliflower Marsala is Great for Entertaining
This is a terrific dish to serve at dinner parties. The recipe will make two or three servings as is, depending on the size of your cauliflower, so if you’re having guests over, just double or triple the recipe. It’s great for date nights, too.
I like to serve my Cauliflower Marsala with baby greens and mashed potatoes. The heat from the dish will wilt the greens, and the mashed potatoes soak up any extra Marsala sauce. It’s just as good over cooked rice or pasta, too.
Cauliflower Marsala is a flavorful dish that’s perfect for dinner parties or date night.
- 1 head cauliflower, leaves and stem trimmed (do not core the cauliflower)
- 3 cups vegetable stock
- 2 cloves garlic, coarsely chopped
- 2 teaspoons olive oil, divided
- 1 onion, diced
- 2 cloves garlic, minced
- 10 ounces crimini mushrooms, sliced
- ½ teaspoon sea salt
- ½ teaspoon dried thyme
- 1 cup Marsala wine
- ½ cup vegetable broth
- Mashed potatoes, cooked rice, or pasta, for serving
- 2-3 cups baby greens, such as spinach or kale, for serving
- 1 tablespoon chopped parsley, for garnish
Preheat the oven to 350°F.
With the cauliflower sitting on its stem, slice it into large slabs, about 1-inch thick. Slice it the same way you would slice a loaf of bread. You’ll get two or three large slabs.
Mix together the vegetable stock and chopped garlic in a 9x12-inch baking dish.
Place the cauliflower in the dish with the stock and cover tightly with foil. Bake for about 40 minutes, or until a knife can go into it easily. It should be cooked throughout but still a little firm.
Heat 1 teaspoon of oil in a large fry pan over medium-high heat. Gently place the cauliflower steaks in the pan. Let it cook for about 4 to 6 minutes on each side. You want to get it golden brown. Don’t fuss with it too much, or it will fall apart.
Set the cauliflower aside and keep warm.
Add the rest of the oil to the same pan and cook the onions for several minutes, until they become translucent start to brown slightly. Add the garlic, mushrooms, salt and thyme and continue cooking until the mushrooms have started to brown.
Add the Marsala wine and broth to the pan. Bring to a boil and then reduce the heat. Let simmer for 10 minutes or until the liquid has reduced by half.
To serve, place the mashed potatoes, cooked rice, or pasta at the bottom of a shallow bowl and top with the baby greens. Place a cauliflower steak on top of the greens, and then top with the Marsala mushroom mixture. Garnish with the chopped parsley. Serve hot.
If you liked this recipe, you may also enjoy:
- Soy Curl Marsala
- Thai-Style Cauliflower Steak
- Roasted Cauliflower Piccata
- Roasted Cauliflower Cutlets with Lemon