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 Marie Sharp's Caribbean BBQ Sauce—Belizean Barbacoa sauce add a meaty texture and umami richness that will keep fans returning to this recipe time & time again!
Roasted Cauliflower Steak with Caribbean BBQ Sauce
1 head cauliflower
2-3 tablespoon EVOO
½ cup chopped walnuts
1/3 cup minced parsley
1 tablespoon minced chives or scallions
4 tablespoon Vegan Mayo
5 tablespoon Marie Sharp's Caribbean BBQ Sauce—Belizean Barbacoa (Original flavor)
2 tablespoon Marie Sharp's Caribbean BBQ Sauce—Belizean Barbacoa (Smoked flavor)
Salt & pepper
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.
Chop Walnuts in a mini food process or mortar & pestle.
Mince Chives & Parsley (reserving 1 TBSP for garnishing).
Combine with Mayo and Caribbean BBQ Sauce—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).
Check Cauliflower after 20 minutes and once bottom has caramelized, remove from oven.
Flip Cauliflower over on same baking sheet.
Spread Walnut Caribbean BBQ Sauce—Belizean Barbacoa mixture over top of Cauliflower steaks.
Return to oven for 5 – 7 minutes until mixture melts over Cauliflower.
Remove from oven and place on serving plate.
Sprinkle with remaining minced Parsley and freshly ground Pepper.