Cauliflower Steaks with Mushroom Gravy

• 2 pounds of potatoes peeled and diced
• 1 head of garlic
• 1 tbsp olive oil
• 3 tbsp non-dairy butter
• 2 tbsp plain unsweetened non-dairy milk
• Sea salt & pepper
  

• 1 large head of cauliflower
• 1-2 tbsp extra virgin olive oil
• Fresh chopped herbs (I used thyme, rosemary and parsley)
• Sea salt & pepper
  

• 1 8 oz pack Baby Bella Mushrooms chopped
• 1 tbsp olive oil
• 1/2 large diced yellow onion
• 2 cloves of garlic minced
• 1 tsp nutritional yeast
• 1/2 tsp sea salt
• ¼ tsp black pepper
• 1 cup of mushroom broth
• A few sprigs of fresh thyme
• ¼ cup raw soaked cashews
• ¼ cup plain non-dairy milk
  

Serve hot topped with fresh herbs!

1. Start by bringing a large pot of salted water to a boil and preheating your oven to 400 degrees fahrenheit.
2. While your water is heating up, prepare your potatoes by peeling and slicing into 1-inch chunks.
3. Next, prepare your garlic for roasting, remove the outer layer of the skin and slice off the top of the garlic cloves about 1/2 inch, leaving the head of garlic intact, but exposing the cloves.
4. Place your head of garlic on aluminum foil and drizzle with olive oil. Wrap the aluminum foil around the head of garlic lightly.
5. Next, prepare your cauliflower steaks. Remove the outer green leaves of the cauliflower and trim the stem. Slice your head of cauliflower lengthwise through to the core into 1 1/2-inch thick steaks.
6. Place cauliflower steaks on a lined baking sheet and top with olive oil, fresh herbs, salt and pepper on each side of the steaks.
7. Next, place your cauliflower steaks and head of garlic into the oven and roast for about 30-40 minutes. Depending on the size of your cauliflower, the roasting time might be shorter, so check your steaks often.
8. While your steaks and garlic are roasting, put your chopped potatoes in the boiling water and let boil for about 15 minutes. Potatoes should be fork tender when they are done.
9. While your potatoes are boiling, prepare your gravy. In a large skillet heat 1 tbsp of olive oil on medium heat. Once heated add your diced yellow onion and cook for 2-3 minutes.
10. Next, add your chopped baby bella mushrooms and minced garlic. Cook until the liquid from the mushrooms is cooked out and you get a nice sear on the mushrooms.
11. Once your mushrooms are seared, sprinkle in your nutritional yeast, sea salt, pepper, and fresh thyme. Stir to combine.
12. Then, add your mushroom broth, let cook for about 5 minutes. Next, prepare your cashew cream by blending ¼ cup raw soaked cashews with ¼ cup plain non-dairy milk. Blend until smooth and creamy.
13. Add your cashew cream to the mushroom mixture and stir until fully combined. Let cook for 1-2 minutes stirring often. Reduce heat to low to keep warm.
14. Once your potatoes are done, take off the heat and drain water.
15. In a large bowl, add your non-dairy butter, non-dairy milk, salt and pepper. Using a potato ricer or potato masher, mash your hot potatoes over top of the butter and milk. This will melt the butter.
16. Once fully mashed, stir to combine, adding more butter or milk if needed. Place off to the side.
17. When your cauliflower steaks and garlic are done, remove from the oven and open the aluminum foil to let the garlic cool.
18. Once cooled, squeeze out the roasted garlic cloves from the head, making sure any skin is removed and add to your mashed potatoes. Stir potatoes to combine, taste and adjust seasoning as needed.  
19. Serve your dish by layering the garlic mash with an herbed cauliflower steaks, topped with mushroom gravy, and enjoy!