Cauliflower Steaks with Creamed Spinach Gravy

I found a recipe for chicken with creamed spinach gravy in a food network magazine. It looked so amazing that I really wanted to try it, but I didn’t want to use chicken. After thinking about it for a minute, I decided to swap out chicken breasts for cauliflower steaks. I was so very happy with the result!

First, I started by preparing my cauliflower. I washed the whole head of cauliflower and dried it. I cut the head of cauliflower in half and then into steaks--I did this by cutting about ¾’’ away from the center cut. I coated them in flour seasoned with salt and pepper. Then, I dredged the steaks in egg. I immediately put them into a hot cast iron skillet with hot oil. I let the steaks cook for about 5 minutes on the first side and about 3-5 on the second. I continued the pattern until all four steaks were made. Once I was done with the steaks, I started on the creamed spinach gravy. This consisted of making a roux with butter and flour. Then, I added milk and vegetable broth. Once thickened, I added some frozen spinach (that was defrosted and drained) and parmesan cheese. I removed it from heat and stirred in lemon zest and nutmeg. I also seasoned it with salt and pepper. I placed the cauliflower steaks on a serving dish and generously covered them in the creamed spinach gravy.

I served the cauliflower steaks with two sides. I roasted some red potatoes with oil, salt, pepper, garlic powder, onion powder, and paprika. I also made some roasted asparagus with oil, salt, pepper, garlic powder, and parmesan. I drizzled the asparagus with lemon juice when it came out of the oven and added more parmesan cheese. This whole meal was created to be full of veggies. I felt that I just needed veggies and I wanted my meal to reflect that. I am so happy with how everything came together!