Cauliflower Steak Marsala

Servings: 2-4 steaks

For the Cauliflower Steaks:

• 1 head cauliflower (split into 2-4 “steaks”)

• 2tbsp EVOO

• 1tsp garlic powder

• 1tsp paprika

• Salt and pepper

• Options: grated Parmesan

For the Marsala sauce:

• 2tsp EVOO

• 1 yellow onion diced

• 2 tsp minced garlic

• 1.5 cups Marsala wine

• 1 cup vegetable broth

• 8oz mushrooms sliced (I used shiitake and white button)

• 1 tsp dried thyme

• Optional: flour/cornstarch to thicken, 2tsp capers and handful of fresh spinach

1. Preheat oven to 500 degrees and line a cookie sheet with a non stick baking mat (or foil sprayed with non stick spray)

2. Mix garlic powder, paprika, salt and pepper together in a small bowl

3. Drizzle EVOO on both sides of each cauliflower steak and sprinkle spice mixture on each side

4. Place cauliflower steaks on nonstick mat/foil and bake for 10 minutes on each side of until each side begins to brown and get crispy and then remove from oven. Top with Parmesan if using and broil for a couple more minutes

5. For the sauce, add the EVOO to a pan and warm. Then add the diced onion and sauté for 3 minutes.

6. Add garlic, thyme and and mushrooms. Continue to sauté until onions begin to brown and mushrooms soften (6-8 minutes)

7. Add the Marsala wine and vegetable stock and boil for about 10 -15 minutes

8. Remove from heat and whisk in flour if you’re using. Also mix in capers and/or spinach