Crispy Chimichurri Cauliflower “steak” Recipe

Prepare the Cauliflower

Remove the leaves from the cauliflower and slice it into 1-inch thick 'steaks'.

Make the Ancho & Agave Rub

In a small bowl, mix ancho chili powder, agave syrup, and salt. Rub this mixture generously on both sides of the cauliflower steaks.

Dredge in Cornmeal

Coat each cauliflower steak in cornmeal, ensuring an even layer on all sides.

Fry the Cauliflower Steaks

Heat oil in a frying pan over medium-high heat. Fry the cornmeal-dredged cauliflower steaks for about 3-4 minutes on each side or until golden brown and crispy. Drain on paper towels.

Make the Chimichurri

In a bowl, combine chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, salt, and red pepper flakes. Mix well and set aside.

Blend the Cheese

In a blender, combine soaked cashews, avocado, lemon juice, nutritional yeast, and salt. Blend until creamy and smooth. Adjust seasoning as needed.

Prepare the Sweet Potatoes

Peel and cube the purple sweet potatoes. Toss with olive oil and salt, then roast in the oven at 400°F (200°C) for 25-30 minutes or until tender.

Sauté the Spinach

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add baby spinach and cook until wilted, about 2-3 minutes. Season with salt.

Prepare the Corn Salad

In a bowl, mix corn kernels, lime juice, chopped cilantro, vegan mayonnaise, chili powder, and salt to taste. Stir well to combine.

Plate the Dish

On a plate, place a crispy cauliflower steak, top with chimichurri sauce, a dollop of avocado cashew cheese, and serve alongside roasted purple sweet potatoes, sautéed baby spinach, and elotes corn salad.