chelsea'srecipes

1 large head cauliflower
2-3 tablespoons extra-virgin olive oil
1 pint oyster mushrooms, trimmed to evenly-sized pieces (or any mushroom you like, such as button, sliced evenly)
1 small shallot, chopped
1 cup dry white wine
2 tablespoons butter
salt and pepper to taste

Preheat oven to 400 degrees. Trim the cauliflower head of large leaves. Place stem side-up on a cutting board. Starting with one side, slice a clean edge into that side, and continue to slice the head into four roughly 1/2″ sections. Safe the trimmings for a later use. Gently coat both sides with the olive oil, and a generous pinch of salt and pepper. Place down on a baking sheet, and roast for 10-15 minutes, turning once halfway to brown the opposite side.

Heat 1 tablespoon of the butter in a saucepan, and add the shallots once it’s melted. Cook on low heat, stirring occasionally and adding a pinch of salt and pepper, until softened and translucent but not brown, about 3-4 minutes. Add the mushrooms to the pan along with a pinch of salt and pepper and increase heat to medium. cook, stirring occasionally, until slightly browned in patches, about 2 minutes. Add the wine and bring to a boil (increasing heat once again to medium-high or high). Let simmer uncovered to cook off the alcohol and reduce liquid by one half, about 3-4 minutes. Taste for seasoning, adding extra salt and pepper as desired. Stir in the extra tablespoon of butter and once melted, remove from heat. Serve the cauliflower “steaks” with the mushroom as a topping.