Pretty tough to beat this delicious vegan steak. Cauliflower lends itself to so many flavours. We’ve paired our vegan cauliflower steak with a South American twist—chimichurri sauce. The combination of flavours coupled with the beautiful green sauce is perfect for the season.
Swap out chimichurri sauce for a creamy coconut curry sauce made from sautéed onion, coconut milk, curry powder, a splash of soy sauce, and lime juice to taste. Add a pinch of coconut sugar, if you wish.
Preheat oven to 400 F (200 C). Line large baking sheet with parchment paper.
Remove outer leaves from cauliflower and shave stem. Resting head on stem, using large knife, cut cauliflower through centre. Then cut each half into two 1 1/2 in (4 cm) thick slices. Depending on size of cauliflower, you should have 4 thick slices. Reserve excess sides for another use. Lightly brush both sides of cauliflower steaks with oil and lay slices of cauliflower in single layer on prepared baking sheet.
In small food processor, combine cashews, nutritional yeast, cumin, and salt. Whirl just until blended but not paste-like. Sprinkle mixture evenly over cauliflower steaks and pat down. Bake in oven for 15 to 20 minutes, or until steaks are golden-tinged and as tender as you like.
Meanwhile, in blender, combine chimichurri ingredients except for oil. Whirl, stopping to scrape down the sides of container, until blended. Continue to whirl, adding oil until sauce is creamy and smooth. Add a dash more salt to taste, if you wish. Add a little water if mixture appears too thick.
To serve, place steaks on serving plates and drizzle with chimichurri sauce. Scrumptious served as a main dish with a crisp salad or as an accompaniment to grilled fish or chicken.
This recipe is part of the Sensational Superfood collection.
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