April 30, 2017
Main Dish, Vegetables, Cauliflower,
Garlic, Mushrooms, Southern, Oven Bake, Stove Top, No Eggs, Vegetarian, Wine, Make it from scratch more
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"This recipe features vegetables as a main dish. It uses Maitake mushrooms, also known as hen of the woods. They have a nutty flavor that really compliments the cauliflower. If you can't find them, fell free to use the mushroom of your choice."
Place a jelly roll pan in the oven. Preheat the oven to 450°. (Leave the pan in the oven)
Place 1 1/2 teaspoons butter, oil, and crushed garlic in a small microwave safe bowl. Microwave at medium power for 1 minute or until the butter melts and the garlic is fragrant. Cool slightly. Discard the garlic.
Carefully cut 2 one-inch thick "steaks" vertically from the center of each cauliflower head; reserve the remaining cauliflower for another use.
Carefully trim the bottoms of the Maitakes, keeping the mushroom clumps intact. Carefully cut each Maitake in half lengthwise.
Brush the top of the cauliflower steaks with the oil mixture. Carefully place the cauliflower steaks oiled sides down on the preheated pan. Brush the top of the steaks with the oil mixture. Bake at 450° for about 14 minutes or until the bottoms are browned.
Remove the pan from the oven; carefully turn the cauliflower steaks over.Gently brush the remaining oil mixture on both sides of the Maitake steaks; place on the pan with the cauliflower, cut sides down. Bake at 450° for 13 minutes or until the cauliflower is browned and done. Remove from the oven and sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
While the cauliflower bakes, bring the milk and water to a simmer. Gradually add the polenta, stirring constantly with a whisk. Cook for 3 minutes or until thick, stirring constantly. Stir in the remaining 1/2 teaspoon salt. Cover and keep warm.
Melt the remaining 2 tablespoons butter in a medium skillet over medium heat; cook 3 minutes or until browned and fragrant. Add the sliced garlic; cook 45 seconds, stirring frequently. Add the wine; increase the heat to medium-high heat, and cook 1 minute or until about half of the liquid evaporates. Combine broth and flour, stirring with a whisk. Add the broth mixture to the wine mixture; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly; stir in capers, juice, thyme and the remaining 1/4 teaspoon pepper.
Spoon about 1/4 cup polenta on to each of 4 plates. Top each serving with 1 cauliflower steak, 1 maitake steak, and 2 tablespoons sauce. Garnish with more thyme if desired.
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