Melted mushroom & onion cauliflower steaks
1 head cauliflower
2 tbsp. olive oil, or as needed, divided
1/2 cup water
1 onion, chopped
1 cup sliced baby bella mushrooms
3 oz. organic cheddar cheese, shredded
Trim the stem and edges from the cauliflower so that the head more resembles the shape of a square. Cut cauliflower into 3 or 4 thick “steaks.” Reserve any florets that have fallen off while slicing steaks.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Satué cauliflower steaks in the until browned, 3 to 4 minutes per side. Add florets and water to skillet; cover and steam until cauliflower is tender, 10 to 15 minutes.
Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat; sauté onion about 2 minutes. Add mushrooms and sauté until onion is lightly browned and mushrooms are tender, 10 to 15 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Arrange cauliflower steaks and florets on a parchment-lined baking sheet; top with onion-mushroom mixture and shredded cheddar cheese.
Broil in the preheated oven until cheese is melted, and serve immediately.