Cauliflower with champignons

Preheat the oven to 200 C, pre-activation will help reduce the total cooking time. We wash the cauliflower, cut it into inflorescences, trying to preserve their shape as much as possible. Carefully cut the inflorescences into plates about 2 cm thick.

In a frying pan with a thick bottom, heat the butter and olive oil together. Fry cauliflower steaks on high heat on both sides until golden brown. In the roasting process, season with salt and spices on both sides. The cooking time on each side is 3-5 minutes. As soon as the surface acquires a golden hue, put the cabbage in a mold and bake in the oven for 10-15 minutes until ready. During this time, she will be completely ready, but she will not have time to soften too much. If the cabbage is cooked earlier than the sauce, we do not take it out of the oven so that it does not cool down.

Cut the onion into strips or small cubes, heat the remaining butter in a frying pan. Fry the onion for 5 minutes, stirring constantly, until it becomes light and slightly caramelized. Add the mushrooms, fry together with the onion for another 5 minutes. Sprinkle the vegetables with flour and, stirring, fry for another 1 minute.

Add beef broth to the mixture, stir intensively so that the flour dissolves well. Cook for 5 minutes, add mustard and cream, as well as salt. Boil over low heat for another 10 minutes, stirring occasionally. During this time, the sauce will have time to thicken well and perfectly complement the delicate consistency of cauliflower.

We take the baked cauliflower steaks out of the oven, spread them evenly on a plate, pour the sauce with mushrooms and cream, sprinkle with finely chopped parsley or other herbs according to the season. Sprinkle with spices for beauty (optional).

We serve it to the table hot.

Bon appetit!