Crisp hunks of cauliflower mushrooms you can prepare and eat like a piece of meat. Serves 2, scale as needed. Serve them with blanched or steamed cauliflower or romanesco, or wilted greens.
Cooking oilclarified butter or lard, as needed, about ¼ cup
½cupwater
½cupall purpose flour or equivalent*
Pinchof paprika
Kosher salt and pepper
3small sprigs of fresh thyme optional
1small clove garlic, crushed with the back of a knife optional
Pan Sauce (optional)
¼cupwine
¼cupstock
Fresh lemon juiceto taste
1tablespoonunsalted butter
Italian parsleyto taste
1tablespoonnonparielle capers
Instructions
Steaming the cauliflower mushrooms
Heat a small amount of water in a pot or pan large enough to hold your cauliflower mushroom that you can put a lid on. Put the mushroom in the pan, heat the liquid to simmering, season the mushroom lightly with salt and pepper, then cover the pan and turn the heat down to low.
Cook the mushroom for 5 minutes or so, or until it wilts, then remove the cover or lid, and press the mushroom down gently with a plate, another pan, or a weight that can compress the mushroom and leave to cool.
Remove the cauliflower mushroom, it will be like a mass of noodles. Press the mushroom dry between paper towels. From here, the mushrooms can be prepared ahead of time up to 24 hours.
To finish and cook the mushroom “steaks”
Pat the mushrooms dry to remove any residual water. Mix the flour with a pinch of paprika and salt, and a few grinds of fresh pepper. Season the mushroom steaks lightly with salt and pepper, dredge in the flour mixture, tapping off excess.
Cook in the oil until browned on both sides, adding the garlic and thyme if using to the pan with the mushrooms to perfume them. From here they can be served as-is, or you can keep them warm for a minute while you quickly prepare the pan sauce.
Optional Pan Sauce
For the optional pan sauce, deglaze the pan the mushrooms were cooked in with the wine, then add the stock, capers, and unsalted butter, bring to a simmer and whisk until lightly thickened.
Finish with lemon juice, parsley, and a pinch of salt and pepper to taste, then spoon over the finished cauliflower mushroom steaks. Serve them with blanched or steamed cauliflower or romanesco, or wilted greens.
Video
Notes
*All purpose flour could be anything here that will absorb fat and get crisp: cornflour, buckwheat flour, wild rice flour--take your pick.