A fancy twist on cauliflower with delicious seared steaks topped with vegan butter, garlic, and thyme, served over mashed Yukon gold potatoes with a flavorful pan sauce.
1: Mash the boiled potatoes in a bowl and add remaining potato ingredients, mixing to combine and setting aside.
2: Sear shallot, serrano, garlic, and peppercorns in a pan over medium high heat with 2 cubes of vegan butter and 1 tablespoon of olive oil.
3: De-glaze this mixture with sherry, vegetable broth, and cashew cream, cooking down until thickened, then strain.
4: Dress the cauliflower steaks with oil, salt, and pepper.
5: Sear the steaks over medium high heat on each side for 4-5 minutes.
6: Add vegan butter, smashed garlic, and thyme to the pan with some extra olive oil, and baste the cauliflower steaks.
7: Serve the cauliflower steaks on top of mashed potatoes with gravy and chives.
