Thick cut and hearty cauliflower steaks are topped with melted cheddar and a savory bison, crimini mushroom and leek saute. It's healthy comfort food heaven.
1large head cauliflowercut into thick slices (about 1 inch wide)
salt and pepper to taste
1teaspoonfresh thyme
1tablespoonextra virgin olive oil
1/2cupSargento sharp cheddar fine cut
For the bison topping
1/2poundground bison
1/2tablespoonbutter
1/2tablespoonextra virgin olive oil
1large shallotthinly sliced
1leekwashed well, sliced lengthwise then thinly sliced into half rings
3/4poundcrimini mushroomscleaned and left whole
1/4cupwhole milk
1/2teaspooncinnamon
1/4teaspoonnutmeg
salt and pepper to taste
Instructions
For the cauliflower steaks
Preheat oven to 375 degrees convection roast if you have that option or 400 degrees regular bake.
Grease baking sheet with cooking spray and place cauliflower steaks on the baking sheet.
Drizzle cauliflower with the olive oil, season with salt, pepper and the thyme and place into oven to roast for 15-18 minutes until starting to turn golden brown around the edges.
Remove from oven, top each steak with the cheddar cheese, return to oven until melted and bubbly, about 3-5 additional minutes. Remove from oven and set aside.
For the bison topping
While cauliflower roasts, heat a large skillet over medium-high heat.
Add bison to the skillet and cook until browned breaking up the meat with a spatula. Drain any excess fat from the pan, transfer the bison to a plate and set aside.
In the same pan, add the butter and olive oil.
Add the shallot and saute for 1 minute until starting to soften and fragrant.
Add the leeks to the pan and cook another 1-2 minutes until starting to soften.
Add the mushrooms, give everything a good toss in the pan and let cook without stirring for about 5-7 minutes until mushrooms have given off all their liquid and start to brown.
Reduce the heat to medium-low, return the bison to the pan, add the milk, cinnamon, nutmeg, salt and pepper, stir together and let cook another 2-3 minutes until thickened.
Plate cauliflower and spoon bison mixture over top.