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Prep Time
5mins
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Cook Time
15mins
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Total Time
20mins
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Course
Mains
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Servings
3-4
Ingredients
- 1 large cauliflower head cut into steaks (through the stem or into large florets)
- 1/2 kg baby potatoes with thin knife slices run through their backs
- 1 pack of brown or white mushrooms chopped
- 1 pack of porcini mushrooms chopped
- 1 white onion thinly sliced
- 1 tbsp arrowroot or corn starch
- 3 cups of vegetable or mushroom broth
- 2 tablespoons of soy sauce
- Thyme
- Oregano
- parsley (for garnish)
- garlic powder
- salt & pepper
- olive oil
Instructions
- Start by slicing the potatoes on the top by running a knife threw the back but not all the way down.
- Season your cauliflowers & potatoes with the herbs (you can’t go wrong here, fresh thyme, dried oregano & rosemary work perfectly) add, salt & pepper & some olive oil, then pop in the oven to give them plenty of time to brown.
- In the meantime, cook the onions in olive oil, garlic powder, salt , then add the chopped mushrooms & the black pepper & allow to cook for a few minutes.
- When the mushrooms are tender, add the broth & bring to a boil, then add 1 tablespoon of starch to thicken the sauce while simmering.
Turn off the heat when it thickens & add the soy sauce.
- Once both potatoes & cauliflowers are cooked & brown, top them with the mushroom gravy & sprinkle with chopped parsley.
