Cauliflower Steaks, Mashed Potatoes and Mushroom Gravy

Ingredients

• 2 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
• 1 tbsp Salt (For boiling water)
• 0.5 cup Unsalted Butter (Cut into pieces, at room temperature)
• 0.5 cup Whole Milk (Warmed)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tbsp Fresh Chives (Finely chopped, for garnish (optional))

Instructions

1. 1

   Cook the Potatoes

   • Place the peeled and cubed potatoes in a large pot or Dutch oven.
   • Add enough cold water to cover the potatoes by at least 1 inch. Add 1 tablespoon of salt to the water.
   • Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer steadily.
   • Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
2. 2

   Drain and Dry the Potatoes

   • Drain the potatoes thoroughly in a colander, shaking to remove excess water.
   • Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot.
   • Let the potatoes sit in the warm pot for 1-2 minutes, shaking occasionally, to evaporate any remaining moisture. This is a crucial step for fluffy, not watery, mashed potatoes.
3. 3

   Mash the Potatoes

   • Remove the pot from the heat.
   • Mash the potatoes until they are completely broken down. For the smoothest, fluffiest texture, pass the potatoes through a ricer or food mill. A hand masher also works well for a more rustic texture.
4. 4

   Incorporate Butter and Milk

   • Add the room temperature butter pieces to the hot mashed potatoes and use a spatula to gently fold them in until the butter is fully melted and incorporated.
   • Slowly pour in the warm milk while continuing to fold gently. Stop when the potatoes reach your desired creamy consistency. Avoid overmixing.
5. 5

   Season and Serve

   • Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
   • Stir gently, taste, and adjust the seasoning as needed.
   • Transfer to a warm serving bowl, garnish with fresh chives if desired, and serve immediately.

Ingredients

• 4 tbsp unsalted butter (Can be substituted with olive oil for a vegan version)
• 8 oz cremini mushrooms (Cleaned and sliced about 1/4-inch thick)
• 0.5 medium yellow onion (Finely chopped)
• 2 cloves garlic cloves (Minced)
• 3 tbsp all-purpose flour (Use a gluten-free all-purpose blend for a GF version)
• 2.5 cup vegetable broth (Low sodium recommended)
• 1 tbsp soy sauce (Adds umami depth; use tamari for gluten-free)
• 0.5 tsp dried thyme
• 0.75 tsp salt (Adjust to taste)
• 0.5 tsp black pepper (Freshly ground is best)
• 2 tbsp fresh parsley (Chopped, for garnish)

Instructions

1. 1

   Brown the Mushrooms

   • In a large skillet or saucepan, melt 2 tablespoons of butter over medium-high heat.
   • Add the sliced mushrooms in a single layer. Avoid overcrowding the pan; cook in batches if necessary.
   • Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and are deeply browned and caramelized. This step is key for a deep, savory flavor.
   • Remove the browned mushrooms from the skillet and set them aside on a plate.
2. 2

   Sauté the Aromatics

   • Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the same skillet.
   • Add the finely chopped onion and cook for 3-4 minutes, stirring frequently, until softened and translucent.
   • Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
3. 3

   Create the Roux

   • Sprinkle the all-purpose flour over the cooked onions and garlic.
   • Whisk constantly for 1-2 minutes until the flour is fully incorporated and has a nutty aroma. This cooks out the raw flour taste and forms the thickening base (roux) for the gravy.