Cauliflower & hassle back potatoes with mushroom gravy
Prep Time
5mins
Cook Time
15mins
Total Time
20mins
Course
Mains
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.
