Cauliflower Marsala

• 1 pound maitake mushroom, large stems removed, cut into small pieces
• 3/4 cup extra virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 2 large heads cauliflower
• 1/2 cup all-purpose flour
• 2 eggs
• 1 teaspoon water
• 11/2 pounds baby portabello mushrooms, quartered
• 5 garlic cloves, minced
• 1 medium shallot, finely diced
• 3 cups Marsala wine
• 2 cups vegetable stock
• 11/2 tablespoons soy sauce
• 8 sprigs thyme
• 5 tablespoons unsalted butter
• 1/4 cup chopped parsley
• 1/2 pound strozzapretti or fusilli, cooked according to the package directions (optional)

1. Preheat oven to 350u0b0 F.
2. On a foil-lined sheet, spread the maitakes.
3. Drizzle with 2 TBls of oil and season with S&P.
4. Bake, stirring occasionally, until golden (25 mins).
5. Transfer to a paper towel-lined plate to drain.
6. Remove leaves from C'flower, leave the core intact.
7. Place one head of C'flower, stem side up and cut crosswise, starting at the center, into two 1" steaks.
8. Keep the other florets for later.
9. Repeat with the second head.
10. Place the flour in a dish with 4 tsps of salt and 2 tsps of pepper.
11. In a separate dish, whisk the eggs and water.
12. Coat the C'flower steaks in the egg mixture, drip off, dredge in flour mixture, shake off any excess flour.
13. In a 12" saute pan over med-high heat, heat 2 TBls of oil.
14. Add 2 C'flower steaks to the hot oil and cook, turning once, until golden brown on both sides, ~2 mins/side.
15. Transfer to a cooling rack and repeat with the remaining C'flower steaks.
16. To the empty saute pan, add the remaining 2 TBls of oil.
17. When the oil is hot, add the portabellos in small batches and cook until golden brown on one side, about 2 mins.
18. Return all the cooked mushrooms to the pan, season to taste with S&P.
19. Reduce to low, add the garlic and shallot, and cook, stirring occasionally, until translucent, about 3 mins.
20. Increase heat to med-hi, add the Marsala and cook until reduced by half, about 4 mins.
21. Transfer the sauce to a small bowl and place the cauliflower steaks, in a single layer, back in the pan.
22. Pour over the Marsala sauce, veg stock and soy sauce, add the thyme sprigs.
23. Cover, reduce heat to low, cook until a cake tester can be easily inserted in the core of the cauliflower, about 12 to 15 mins.
24. Transfer the C'flower to a rimmed platter.
25. Increase the heat to med-hi and reduce until the sauce lightly coats the back of a spoon.
26. Whisk in the butter and season to taste with S&P.
27. Pour the sauce over the C'flower and garnish with the maitakes and parsley.
28. Serve immediately, accompanied by pasta if desired.

maitake mushroom, extra virgin olive oil, kosher salt, freshly ground black pepper, cauliflower, allpurpose, eggs, water, baby portabello mushrooms, garlic, shallot, marsala wine, vegetable stock, soy sauce, thyme, unsalted butter, ubc, strozzapretti

Taken from www.epicurious.com/recipes/member/views/cauliflower-marsala-52728541 (may not work)