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Guest Post- The Frugal Hausfrau

I am thrilled to introduce Mollie –The Frugal Hausfrau. One look at her delicious recipes and beautiful blog and you will be hooked. Her food is home style with an elegant twist, whether a main course, side or dessert you will be drooling. She is one of sweetest and kindest people I know and I have to mention that she is the force behind Throw Back Thursday. Allow me to introduce Mollie, if you don’t already know her I know you will love her as much as I do. Take it away Mollie. One more thing, she hit the nail on the head when she chose this recipe, it has my name written all over it.


I’m so happy to be here today with a guest post for Suzanne. When she put out the call, I jumped. Here’s a woman who does so much for everyone whether she’s just inspiring quietly in her own way, stopping by with lovely comments and encouragement, or working for fundraisers and charities.

I admire Suzanne and her cooking style and over the years I must have read nearly every post Suzanne has ever put out. I’d like to think I have a handle on her taste and I want to be mindful of the healthy direction she’s been moving toward.

So I found some inspiration in a recipe for a roasted cauliflower from Martha Stewart, changed it up a bit and added an Italian flair, just for Suzanne. I used my fave Fennel Spice Rub, and it’s worth making, even if it is and extra step. After your first taste you’ll want to sprinkle that magic on everything!

The nutty roasted cauliflower steaks in this dish are gorgeous with the mushrooms, and those mushrooms – oh my gosh, they’re golden brown and nutty and the flavor intensifies with the roasting. I used Baby Bellas, but just about any mushroom or a combination would be wonderful.

And oh, yeah, I can’t forget the cheese. Just a smidge…it’s wafer thin. If you’re not as old as I am, you might not get the joke…Google it! πŸ™‚ l left a section of the cauliflower steaks “nude” so you could see what it looks like before the cheese.

Then to top it all off, I went a little crazy and added my rather loose interpretation of a Chermoula Sauce (optional) made from the last vestiges of my dying garden. That piquant green sauce, kind of like a Chimichurri, adds a bright counterpart to the earthy dish.

I hope you all like it! Be prepared to have a use for the extra cauliflower if you have any.


Roasted Cauliflower Steaks with Chermoula Sauce

1 small head cauliflower, trimmed and cut into 4 inch thick slices
3/8ths cup of olive oil, approximately
8 ounces mushrooms, shiitake, cremini or a combination, cut into 3/8″ slices
2 slices rustic bread, or enough so stacked it will be about 1″ thick, crusts removed and torn into small pieces, about 1/2 inch across
1 teaspoon (or to taste) Fennel Spice rub (see below) or salt and pepper to taste
4 thin slices of Provolone
Preheat oven to 450 degrees F. Position racks, one each in the upper and lower third of oven.


Prepare the ingredients:

Rub the cauliflower on both sides with olive oil, season with the Fennel Spice Rub and place on a single layer of a rimmed baking sheet.
Toss the mushrooms with about 2 to 3 tablespoons oil and spread on a second baking sheet.
Toss the breadcrumbs with the remaining oil and set aside.
Place cauliflower on the upper rack and bake for about 10 minutes. When the time is up, add the mushrooms on the lower rack and roast for 12-15 minutes more, until the bottom of the cauliflower is golden brown.

Flip the cauliflower and mushrooms, sprinkle the breadcrumbs over the mushrooms and continue to roast both trays for another 10 minutes.

Remove the trays and combine the mushrooms and cauliflower. Spread into a single layer, top with cheese and place back in the oven for three to four minutes or until the cheese is bubbly and melted.

Serve immediately.

Fennel Spice Rub:

1 tablespoon Fennel seeds
1 teaspoon Coriander seeds
3/4 teaspoon white peppercorns
1 teaspoon sea salt
Toast seeds and peppercorns in a small skillet, tossing often until fragrant. Remove from heat and allow to cool before crushing. When cool, crush using a blender, mortar and pestle or pan. Mix with the salt. Store excess in small container or zip type bag.


Chermoula Sauce, about 1/2 cup

3 tablespoons crushed nuts, hazelnut or pecans
1/2 teaspoon cumin
1/2 teaspoon whole coriander
3/4 cups of roughly chopped herbs and greens, lightly packed, parsley, cilantro, arugula are good choices
1 teaspoon orange zest, reserve 1/2 the orange if juice is needed
1/4 teaspoon garlic
2 tablespoons olive oil
1 tablespoon red wine vinegar
pinch or two of salt
Mix all ingredients together in blender, blend until a cohesive sauce is made. If necessary add a little orange juice to get the blender moving.

33 Comments Post a comment
  1. Great post, Suzane and Mollie!

    October 17, 2016
  2. Hi Mollie-Hi Suzanne-Yay!

    October 17, 2016
  3. It’s so nice to see Mollie here, Suzanne. I do enjoy her blog. This dish looks spectacular. I sure wish I had it for lunch today. πŸ˜€ Huge hugs to you both.

    October 17, 2016
  4. I love the fennel rub and the chermoula sauce, I can just imagine the flavor they add to the cauliflower and mushrooms. A great post, Mollie and Suzanne. Have a wonderful week.

    October 17, 2016
  5. What a great recipe! I love that Chermoula sauce!

    October 17, 2016
  6. hocuspocus13 #

    Well…there Suzanne…you must feel pretty good today with all those wonderful compliments a great way to start your day enough to get you through the week…πŸŽƒ

    That recipe is my kind of eating

    I can’t argue with “olive oil” now can I 🍁

    October 17, 2016
  7. Thank you dear Suzanne – and Mollie πŸ™‚ Bonne semaine avec mes amitiΓ©s !

    October 17, 2016
  8. Wow, thank you, Suzanne, for all the kind words and thanks for letting me guest post; I’m thrilled to be here.

    October 17, 2016
  9. What a wonderful recipe! And thank you for introducing me to The Frugal Hausfrau – I’ve had so much fun looking at her blog all morning! πŸ™‚

    October 17, 2016
  10. Great post Suzanne and Mollie!!

    October 17, 2016
  11. Amazing post Mollie and Suzanne

    October 17, 2016
  12. I follow Mollie’s blog. Fabulous recipes and lovely pics! Great post, Suzanne & Mollie πŸ™‚

    October 17, 2016
  13. This looks so very delicious, Suzanne and Mollie πŸ™‚

    October 17, 2016
  14. Oh my gosh, Hi Mollie!!! And Suzanne and Percy of course! Mollie, you made an outstanding delicious dish for our dear busy friend! xoxoxo Woo hoo!

    October 17, 2016
  15. A lovely collaboration and a lovely dish πŸ™‚ I like the take on chermoula and of course, roasted cauliflower is always a winner! X

    October 18, 2016
  16. So many wonderful guest posts!

    October 18, 2016
  17. This look wonderful – I’m REALLY excited to try the fennel rub. I can see lots of applications for this. Thank you! Debra

    October 18, 2016
  18. This roasted cauliflower sounds wonderful 😊

    October 18, 2016
  19. Hey Mollie– fun to find you here! Don’t you love Suzanne’s blog??! This recipe looks so savory delicious!! And that sauce!! Thanks to you Suzanne for sharing recipes from far and wide. It’s just like you– bringing people together! Hugs to you both!

    October 18, 2016
  20. Hello from a fellow pug owner! πŸ™‚ I have to say, this is a great guest post – the cheesy cauliflower has me ready for dinner right now!

    October 19, 2016
    • Well hello , ok now I have to go check out your blog thank you so muchπŸ˜ƒ

      October 19, 2016
  21. This looks absolutley incredible! YUM YUM!

    October 19, 2016

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  1. Guest Post at A Pug in the Kitchen | Frugal Hausfrau
  2. Leftover Root Vegetables | Frugal Hausfrau

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