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Entrees/ Recipes/ Vegan

Cauliflower Steaks with Mushroom Gravy

Cauliflower Steaks with Mushroom Gravy


If you’ve ever had a cauliflower steak before, then you know it’s nothing like the real thing. I certainly wouldn’t serve them to an avid meat eater and call them that, unless I was looking to be criticized, of course. However, if you’re able to see beyond the original application of the name, you’ll find a satisfying plant-based meal that you can feel a lot better about eating than it’s red meat counterpart.

In this context the term “steak” simply refers to how the cauliflower is cut. Rather than chopping off the florets, we’re slicing the head through the stem so that you have several thick pieces. This method can be kind of tricky to achieve at first, but I’ve found that the larger the head of cauliflower is, the better. No matter what size you use, you are likely to have a few floret stragglers here and there, but that’s okay! Just throw them on the pan and roast them right along with the steaks. They’ll still taste delicious smothered in mushroom gravy.


What makes the vegan mushroom gravy stand apart from others is the flavor it gets from the dried porcini mushrooms. Soaking them in hot water allows them to rehydrate and release their rich umami taste. It’s one of my favorite ingredients to use for vegan dishes (like this Vegan Mushroom Bourguignon) because it adds so much complexity. If you can’t find dried porcini mushrooms, any dried variety will work.

Other than that, the ingredients for the gravy are pretty straightforward. I like to blend it at the end for smoothness while reserving some of the fresh mushrooms, so that it still has a little bit of texture.


These steaks pair well with mashed potatoes, green beans or a side salad. Whether you serve them for a special occasion or a weekly dinner, they’re sure to be a hit!


Cauliflower Steaks with Mushroom Gravy

Cauliflower Steaks with Mushroom Gravy

Thick roasted cauliflower slabs are smothered in porcini mushroom gravy to create this satisfying and umami-packed vegan main course.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x


For the mushroom gravy:

  • 1 ounce dried porcini mushrooms (or another variety of dried mushrooms)
  • 1/4 cup extra virgin olive oil
  • 1 small onion, finely chopped (about 1 cup)
  • 8 ounces fresh cremini mushrooms (or another variety of fresh mushrooms), diced (about 1 1/2 cups)
  • 3/4 teaspoon garlic salt
  • 4 tablespoons arrowroot starch
  • 3 cups vegetable broth
  • 1 tablespoon tamari

For the cauliflower steaks:

  • 1 large head of cauliflower
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • high heat oil or cooking spray, for misting
  • fresh parsley for topping


  1. In a large measuring cup or a small bowl, combine 2 cups hot water with the dried mushrooms, then allow to sit for at least 10 minutes.
  2. In a medium-size pot, warm the olive oil over medium heat. Add the onion, fresh mushrooms and garlic salt, and cook for 10 minutes, until the mushrooms are tender. Next, separate the dried mushrooms from the liquid (reserving the liquid for later), chop them into small pieces, and then add them to the pot with the cooked fresh mushrooms. Add the vegetable broth and bring to a boil. Sprinkle the arrowroot powder in the cup with the reserved liquid and whisk until smooth. Pour in the pot with the mushrooms and broth. Lower heat and allow to simmer for 5 minutes, until slightly thickened, while stirring intermittently. Remove from heat, season with tamari and set aside to cool.
  3. Preheat oven to 400ºF and line a baking sheet with parchment paper. Using a large sharp knife, trim the leaves from the bottom of the cauliflower and cut off the very bottom of the stem. Cut the cauliflower in half down the middle, through the stem. Take one half of the cauliflower and cut it into 3/4 to 1-inch thick slices—you should end up with 2-3 steaks, with some florets falling from the sides. Repeat with the other half of the cauliflower.
  4. In a small bowl, combine the thyme, oregano, salt, and pepper. Arrange the cauliflower steaks on the baking sheet a few inches apart and lightly spray them with oil. Sprinkle the seasoning on top, and then bake in the oven for 15 minutes. Flip them over and continue to bake for another 15 minutes, until light golden brown and crispy.
  5. While the cauliflower bakes, transfer the gravy to a blender and blend until smooth. If you prefer some larger pieces of mushrooms in your gravy, be sure to scoop them out before blending. Pour the gravy back into the pot and warm over low heat. When the cauliflower steaks are done, serve immediately with warm gravy. Top with fresh parsley, if desired, and enjoy!


Recipe makes approximately 4 cups of gravy, which will likely be more than you need. Feel free to save some for mashed potatoes or freeze it for later.

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  • Reply
    December 14, 2016 at 10:50 am

    This sounds so yummy, I love cauliflower and mushroom 🙂

    Rachael xx.

    • Reply
      Sarah Cook
      December 16, 2016 at 9:55 am

      They are a pretty delicious combo. Thanks Rachael!

  • Reply
    December 15, 2016 at 12:55 pm

    This is dinner this evening! Thanks for posting.It’ll be simply yummy!

    • Reply
      Sarah Cook
      December 16, 2016 at 9:55 am

      Thanks JoAnne! I hope you enjoyed it!

  • Reply
    January 2, 2017 at 10:17 am

    Really nice recipe and delicious flavours. Instead of the tamari, I used oyster sauce to give a thicker and richer texture. I kept to your suggested amounts and then used the excess gravy as a scrumptious soup. Thanks again,

    • Reply
      Sarah Cook
      February 10, 2017 at 10:39 am

      Awesome! Thanks for the feedback, Graham!

  • Reply
    January 5, 2017 at 3:30 pm

    What do you think would happen if I left out the oil and sautéed with water instead? Would it change it much?

    • Reply
      Sarah Cook
      February 10, 2017 at 10:39 am

      Hi Tanya! I haven’t tried without the oil so it’s hard to say. Please let us know if you get a try!

  • Reply
    February 7, 2017 at 4:09 am

    Cauliflower and Mushroom Gravy? Sounds Crazy. This is One of the new recipes that I came across in recent times. I am gonna try this recipe with Broccoli too. 🙂
    Thanks for sharing it Sarah.

    • Reply
      Sarah Cook
      February 10, 2017 at 10:38 am

      Thanks Pamela! I hope you enjoy it! 🙂

      • Reply
        February 16, 2017 at 12:04 am

        I loved the recipe Sarah! Tried that with rice and trust me, it was one of the best gravies that I had ever tasted. Once again thanks for it 🙂

  • Reply
    Julia Kruz
    July 11, 2017 at 3:47 pm

    Hi! This cauliflower steak at first blush looks amazing. Mushrooms is my favorite meal, so i am gonna try this soon.

  • Reply
    September 21, 2017 at 6:52 am

    My favorite dish is with cauliflower veg with any dish. But I never tasted mushrooms. need to try this combination.

  • Reply
    September 29, 2017 at 2:42 pm

    Hey Sarah,
    I just wanted to know that How to make fried cauliflower steaks?

  • Reply
    March 3, 2018 at 12:25 pm

    So, so, good! My gravy didn’t look like the photo, but was delicious anyway. I am looking for other things to put this gravy over. Thanks!

  • Reply
    January 2, 2019 at 9:20 pm

    Really nice recipe and delicious flavours. Instead of the tamari, I used oyster sauce to give a thicker and richer texture. I kept to your suggested amounts and then used the excess gravy as a scrumptious soup. Thanks again,

  • Reply
    March 22, 2019 at 12:53 pm

    do you have a chxn fried version?

  • Reply
    September 19, 2019 at 10:01 am


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