Chili Oil Butter Purple Cauliflower Steak
Chili Oil Butter Purple Cauliflower Steak
Ingredients
For the Chili Oil Butter Purple Cauliflower Steak
- 1 head purple cauliflower
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chili oil
- 1 tablespoon vegan butter, melted
- 1 teaspoon soy sauce
- 1/2 teaspoon maple syrup
- 1/2 teaspoon garlic powder
For the Whipped Tofu Feta
- 1 block firm tofu
- 1/4 cup plant milk
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
For the Chimichurri Sauce
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh oregano, chopped
- 1 clove garlic, minced
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 200°C (400°F). Slice the head of purple cauliflower into 1-inch thick "steaks".
⏱️ 5 min•🌡️ 200
- 2
Drizzle both sides of the cauliflower steaks with 2 tablespoons of olive oil. Season generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min
- 3
Heat a pan over medium-high heat. Once the pan is hot, add the seasoned cauliflower steaks. Pan-sear them for 3-5 minutes per side until they achieve a golden brown color and a seductive char.
⏱️ 10 min
- 4
In a small bowl, combine 1 tablespoon of chili oil, 1 tablespoon of melted vegan butter, 1 teaspoon of soy sauce, 1/2 teaspoon of maple syrup, and 1/2 teaspoon of garlic powder. Mix these ingredients thoroughly until well combined.
⏱️ 3 min
- 5
Brush the prepared chili oil butter mixture generously over both sides of the pan-seared cauliflower steaks. Transfer the coated cauliflower steaks to a baking tray. Roast in the preheated oven for 15-20 minutes, or until the cauliflower is tender.
⏱️ 20 min•🌡️ 200
- 6
While the cauliflower roasts, add 1 block of firm tofu, 1/4 cup of plant milk, 2 tablespoons of nutritional yeast, 1 tablespoon of lemon juice, and 1/2 teaspoon of salt to a food processor or blender. Process until the mixture is completely smooth and creamy.
⏱️ 5 min
- 7
In a small bowl, combine the 1/4 cup of chopped fresh parsley, 2 tablespoons of chopped fresh oregano, and 1 minced clove of garlic. Add 2 tablespoons of red wine vinegar, 1/4 cup of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir all ingredients together well.
⏱️ 4 min
- 8
Spread a bed of the creamy whipped tofu feta onto a plate. Carefully place the roasted chili oil butter purple cauliflower steak on top of the feta. Finish by drizzling generously with the refreshing and zingy chimichurri sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Oil Butter Purple Cauliflower Steak
For the Chili Oil Butter Purple Cauliflower Steak
- 1 head purple cauliflower
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chili oil
- 1 tablespoon vegan butter, melted
- 1 teaspoon soy sauce
- 1/2 teaspoon maple syrup
- 1/2 teaspoon garlic powder
For the Whipped Tofu Feta
- 1 block firm tofu
- 1/4 cup plant milk
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
For the Chimichurri Sauce
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh oregano, chopped
- 1 clove garlic, minced
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 200°C (400°F). Slice the head of purple cauliflower into 1-inch thick "steaks".
⏱️ 5 min•🌡️ 200 - 2
Drizzle both sides of the cauliflower steaks with 2 tablespoons of olive oil. Season generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min - 3
Heat a pan over medium-high heat. Once the pan is hot, add the seasoned cauliflower steaks. Pan-sear them for 3-5 minutes per side until they achieve a golden brown color and a seductive char.
⏱️ 10 min - 4
In a small bowl, combine 1 tablespoon of chili oil, 1 tablespoon of melted vegan butter, 1 teaspoon of soy sauce, 1/2 teaspoon of maple syrup, and 1/2 teaspoon of garlic powder. Mix these ingredients thoroughly until well combined.
⏱️ 3 min - 5
Brush the prepared chili oil butter mixture generously over both sides of the pan-seared cauliflower steaks. Transfer the coated cauliflower steaks to a baking tray. Roast in the preheated oven for 15-20 minutes, or until the cauliflower is tender.
⏱️ 20 min•🌡️ 200 - 6
While the cauliflower roasts, add 1 block of firm tofu, 1/4 cup of plant milk, 2 tablespoons of nutritional yeast, 1 tablespoon of lemon juice, and 1/2 teaspoon of salt to a food processor or blender. Process until the mixture is completely smooth and creamy.
⏱️ 5 min - 7
In a small bowl, combine the 1/4 cup of chopped fresh parsley, 2 tablespoons of chopped fresh oregano, and 1 minced clove of garlic. Add 2 tablespoons of red wine vinegar, 1/4 cup of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir all ingredients together well.
⏱️ 4 min - 8
Spread a bed of the creamy whipped tofu feta onto a plate. Carefully place the roasted chili oil butter purple cauliflower steak on top of the feta. Finish by drizzling generously with the refreshing and zingy chimichurri sauce.
⏱️ 2 min