The awesome vegan chef who put this recipe together actually put it on bread to make it a steak sandwich. I'm trying to cut down on carbs (though not all that successfully), so I went bread-free, but still threw the recipe in the sandwich category. Plus, I think I might still use tonight's leftovers to make a wrap tomorrow.
Recipe by Connoisseurus Veg | Makes: 4 steaks | Time: ~30 min
Ingredients
Mexican Cauliflower Steaks
1 medium #cauliflower crown
2 tbsp EVO, divided
1 tbsp lime juice
1 garlic clove minced
1 tsp. ground cumin
1/2 tsp. ancho chili powder
1/4 tsp. black pepper
Salt, to taste
Guacamole
2 ripe #avocados
1/4 cup finely chopped fresh cilantro
3 tbsp lime juice
1 medium #tomato seeded and diced
1/2 red onion diced
1 #jalapeño pepper minced
1 garlic clove minced
1/4 tsp salt
1/4 tsp black pepper
Instructions
Preheat oven to 400º F.
Remove outer leaves from cauliflower and trim stem. Place on a large cutting board, stem side down. Starting at the center, cut into 1 inch thick slabs, retaining any florets that break off in the process.
Coat a large skillet with 1 tablespoon of olive oil and place over medium-high heat. Working in batches if necessary, arrange cauliflower slabs and any stray florets in skillet and cook until lightly browned on bottoms, about 2 minutes. Flip and cook until browned on opposite sides, about 2 minutes more.
Coat a large baking sheet with remaining oil. Arrange cauliflower on baking sheet and sprinkle with lime juice, garlic, cumin, ancho chili powder, salt and pepper. Bake until tender, about 15 minutes.
While cauliflower roasts, place avocados in medium bowl and mash well with a fork or potato masher. Stir in cilantro, lime juice, tomato, onion, jalapeño, salt and pepper.
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