Walnut Barbacoa Topping

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Create the perfect entrée to convince the carnivores in your life they can survive a plant-based meal and feel thoroughly satisfied. No curiously processed meat substitutes here – just a perfect combination of a few fresh, whole ingredients.

The walnuts and Belizean Barbacoa All Purpose sauce add a meaty texture and Umami richness that will keep fans returning to this recipe time & time again!

 PREP TIME:  5 Minutes

TOTAL COOK TIME:  30 Minutes

 INGREDIENTS:

• 1 Head Cauliflower
• 2 – 3 TBSP EVOO
• ½ CUP Chopped Walnuts
• 1/3 CUP Minced Parsley
• 1 TBSP Minced Chives or Scallions
• 4 TBSP Vegan Mayo
• 5 TBSP Maya Mike Belizean Barbacoa (Original)
• 2 TBSP Maya Mike Belizean Barbacoa (Medium)
• Salt & Pepper

STEP 1

• Preheat Oven to 425°F
• Spread 1 TBSP EVOO on baking sheet
• Slice Cauliflower into “steaks” about 1 – 2” thick, adding any extra pieces, flat side down onto baking sheet
• Drizzle Cauliflower with 1 – 2 TBSP EVOO
• Sprinkle lightly with freshly ground Salt & Pepper
• Place in Oven for 20 – 22 Minutes

STEP 2

• Chop Walnuts in a mini food process or mortar & pestle
• Mince Chives & Parsley (reserving 1 TBSP for garnishing)
• Combine with Mayo and Belizean Barbacoa then set aside mixture
• Relax - Make a side salad; have a glass of wine; catch up on your social media (you should easily have 15 minutes before Step 3)

STEP 3

• Check Cauliflower after 20 minutes and once bottom has caramelized, remove from oven
• Flip Cauliflower over on same baking sheet
• Spread Walnut Belizean Barbacoa mixture over top of Cauliflower steaks
• Return to oven for 5 – 7 minutes until mixture melts over Cauliflower

STEP 4

• Remove from oven and place on serving plate
• Sprinkle with remaining minced Parsley and freshly ground Pepper
• Enjoy! 

Click HERE for printable .pdf 

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