Cauliflower has a wonderful neutral flavor that pairs well with nearly anything. These beautiful white florets are really the heart of the dish, but the marsala wine definitely shines with the help of thyme and mushrooms. This meal looks like one you'd get at a fancy restaurant, but it's actually super easy to make!

Cauliflower Marsala [Vegan]

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  • 1 head cauliflower, chopped into florets
  • 2 cups sliced mushrooms
  • 4 tablespoons vegan butter
  • 2 tablespoons minced shallots
  • 2 garlic cloves, minced
  • 1/2 cup Marsala wine
  • 2 cups vegetable broth
  • 4 sprigs fresh thyme
  • Salt and pepper


  1. In a large sauté pan, heat 2 tablespoons of butter over medium heat. Add the cauliflower and sauté for about 5 minutes. Add the garlic and shallots and the remaining butter. Sauté until fragrant, about 2 minutes. Season with salt and pepper.
  2. Add the wine, thyme, and the mushrooms and simmer until the wine has been reduced by half. Add the broth and continue to simmer until the liquid has reduced by about half again.
  3. Remove the thyme and serve immediately.


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