Parmesan & Almond Crusted Cauliflower Steaks with Brown Butter Mushroom Sauce

Serves 4 (or 2 generous servings with leftovers)

prepPreheat oven to 425°F / 220°C
1 large head cauliflower, sliced into 1½-inch steaks	Arrange vegetables, drizzle oil, season	Roast 425°F / 220°C, 20 min	Flip cauliflower, press crust onto steaks	Roast 425°F / 220°C, 10–15 min until golden	Broil 1–2 min for extra colour (optional)		Plate sauce, cauliflower, fennel, carrots; garnish
1 large fennel bulb, cut into 8 wedges
5–6 carrots, halved lengthwise if large
2 tbsp olive oil
Salt and freshly ground black pepper
½ cup / 50 g finely grated Parmesan	Mix Parmesan, almond flour, garlic powder, thyme, pepper, oil
¼ cup / 25 g almond flour
1 tsp garlic powder
1 tsp fresh thyme leaves, chopped
½ tsp freshly ground black pepper
1½ tbsp olive oil or melted butter
2 tbsp butter	Heat butter & oil until nutty, add mushrooms	Cook mushrooms undisturbed 2–3 min, then 4–5 min until browned	Add garlic & thyme, cook 30 sec	Deglaze with wine, reduce by half	Stir in stock & mustard, simmer 3–4 min	Finish with lemon juice, season with salt & pepper
1 tbsp olive oil
225 g / 8 oz oyster mushrooms, torn into large pieces
225 g / 8 oz cinnamon cap mushrooms, sliced
2 cloves garlic, minced
1 tsp fresh thyme leaves
¼ cup / 60 ml dry white wine
½ cup / 120 ml vegetable stock
1 tsp Dijon mustard
1 tsp lemon juice
Salt and pepper
Chopped parsley
Zest of ½ lemon
Shaved Parmesan

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