🏵 Cauliflower Steak Recipe

3 comments

Walnut Barbacoa Topping

Maya Mike - Recipes

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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:

 

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 

Maya Mike - Recipes

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3 comments


  • Susan Schabacker

    P.S. I tried adding a splash of balsamic vinegar to the ground walnuts mixture and it added a nice hint of sweetness to round out the spiciness.

    BTW- Each hot sauce’s flavor and spice level is different, so it’s fun to experiment with combining them. My Mom prefers the mild (white label) Belizean Barbacoa, while my favorites are the medium heat (yellow label) and ’smokin hot (red label), which is craboo-wood smoked.


  • Susan Schabacker

    P.S. I tried adding a splash of balsamic vinegar to the ground walnuts mixture and it added a nice hint of sweetness to round out the spiciness.

    BTW- Each hot sauce’s flavor and spice level is different, so it’s fun to experiment with combining them. My Mom prefers the mild (white label) Belizean Barbacoa, while my favorites are the medium heat (yellow label) and ’smokin hot (red label), which is craboo-wood smoked.


  • Susan Schabacker

    This cauliflower recipe looks and sounds delicious and we look forward to trying it, along with your sweet potato nachos recipe you posted for Game Day! Perfect pairings for your amazing hot sauces. You can be assured I’m adding extra after the dishesare made,sprinkling them on before eating for a spicy kick! Thanks for sharing.


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