Walnut Barbacoa Topping
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
