Cauliflower Marsala is a flavorful dish that’s perfect for dinner parties or date night. It's great for Valentine's Day dinner at home! It's easy to make, but it looks super fancy on your plate! This recipe is vegan and gluten-free.
Vegan Cauliflower Marsala
Is there anything better than mushrooms cooked in wine sauce? I don't think so. It's one of those dishes that always seems extra special, even thought it only takes a few minutes to make. Pour that sauce over a cauliflower steak, and you have one snazzy meal!
What is Marsala?
Marsala is a fortified wine produced in the region surrounding city of Marsala in Sicily. It's frequently used in cooking, specifically in the dish chicken marsala. Chicken marsala usually consists of breaded chicken covered in a sauce made with shallots or onions, mushrooms, herbs, and a marsala wine reduction.
How to Cut Your Cauliflower
Cutting cauliflower to make “steaks” can be a little tricky! I like to use a serrated knife.
- Trim the leaves and stem, but don't cut the stem all the way off. You want the florets to remain attached to it.
- 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 should get 3 slabs.
- If your "steaks" fall apart, don't worry about it! You can just make smaller steaks or use the florets.
How to Make Cauliflower Marsala
This recipe is easy to make!
- Once your cauliflower is cut, you brush both sides of the "steaks" with oil and then sprinkle them with the sea salt and pepper. You roast them for 25 to 30 minutes or until golden brown. Flip them at the halfway point to make sure they cook evenly.
- While the cauliflower is cooking, you make the marsala sauce. Cook the shallots the remaining oil in a large pan over medium-hight heat for about 5 minutes or until they begin to brown.
- Next you addd the garlic, mushrooms, salt, and thyme to the pan and continue cooking until the mushrooms have started to brown. It could take 5 to 10 minutes.
- Now you add the wine and stock to the pan. Bring the mixture to a boil and then reduce the heat. Let everything simmer for 10 minutes or until the liquid has reduced by about half.
- Serve your cauliflower topped with the marsala sauce.
Serving Your Cauliflower Marsala
This dish looks very fancy-schmancy on the dinner plate, but it's really simple to make. It's great for date night, birthdays, holidays, and dinner parties.
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.
- Spread a handful of greens over your plate.
- Top it with the mashed potatoes, rice, or pasta.
- Place the cauliflower on top and then pour the marsala sure over everything.
Cauliflower Marsala
Ingredients
For the Cauliflower
- 1 large head cauliflower leaves and stem trimmed (do not core the cauliflower)
- 1 tablespoon neutral-flavored vegetable oil
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
For the Marsala
- 1 teaspoon neutral-flavored vegetable oil
- 2 medium shallots diced, about ½ cup
- 2 cloves garlic minced
- 8 ounces crimini mushrooms sliced (about 2 cups)
- ¼ teaspoon sea salt
- ½ teaspoon dried thyme
- 1 cup Marsala wine
- ½ cup vegetable stock
For Serving, Optional
- 3 cups mashed potatoes, cooked brown rice, or cooked pasta
- 3 cups baby greens such as spinach, baby kale, or arugula
- ¼ cup chopped parsley
Instructions
Make the Cauliflower
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- 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. Place them on the prepared baking sheet.
- Brush both sides of the cauliflower steaks with the oil, and then sprinkle them with the sea salt and pepper. Roast the slabs for 25 to 30 minutes or until golden brown, carefully flipping them at halfway point.
Make the Marsala
- While the cauliflower is cooking, add the oil to a large pan over medium-high heat. Cook the shallots for about 5 minutes, until they start to brown. Add the garlic, mushrooms, salt, and thyme and continue cooking until the mushrooms have started to brown, for 5 to 10 minutes.
- Add the Marsala wine and stock to the pan. Bring to a boil and then reduce the heat. Let simmer for 10 minutes or until the liquid has reduced by about half.
Serving Your Cauliflower Marsala
- Divide the cauliflower among three plates and top with the marsala sauce.
Notes
Orignally posted October 30, 2017. Updated January 9, 2022.
More Cauliflower Recipes You Might Like Include:
- Cauliflower Piccata from Veganize It! by Robin Robertson
- Roasted Cauliflower Cutlets with Lemon-Caper Sauce recipe from Laura Theodore’s Vegan-Ease.
- Sesame Cauliflower
- Crispy Cauliflower Tacos
Becky Striepe
Oh wow - this looks like a perfect fall supper. I love all things cauliflower!
Amy Katz from Veggies Save The Day
This looks incredible, Dianne! I'm not familiar with Marsala wine, but I will look for it. This would be a great dish for Thanksgiving, too!
Dianne
Thanks so much, Amy! You definitely need to try something with marsala!
Dianne
Thanks, Becky! Me, too!
Linda from Veganosity
This is totally my kind of meal! I adore cauliflower and mushrooms, especially together. I love everything about this, Dianne.
Jennifer Bliss
YUMMERS! Totally up my alley! Hope you don't mind...I am going to link you and visit often!
Nicole Dawson
I seriously love how cauliflower easily replaces meat in recipes!
Dianne
Me, too!
Dianne
Thank you! Please do visit often!
Dianne
Thank you, Linda! Enjoy!
Alisa Fleming
I remember chicken marsala was my stepfather's "signature" dish. This version looks even better and more in line with my veggie cravings!
Dianne
Thanks so much, Alisa! I hope you enjoy it.
Alocasia
This looks great. I'm having a problem finding vegan Marsala wine. Any labels you can recommend?
Dianne
Hi, Alocasia. I don't really know of any specific brands.
Barbara Bechtel
This recipe looks amazing ,I'm making it at the firehouse tonight for 12 hungry cynical(to vegan) firefighters. Wish me luck, I'll let you know how it goes.
Dianne
Wow! I hope they enjoy it!