Cauliflower Steaks with Roasted Garlic Butter
Ingredients
- 1 head garlic
- 3 tablespoons Wesson canola oil
- 3 tablespoons olive oil, divided, plus more for drizzling
- 4 red chilis, such as Fresno
- 1 cup Wesson Plant Butter, softened
- 2 tablespoons fresh parsley, chopped
- 1 head cauliflower
- Hummus
- Kosher salt, to taste
- Freshly ground pepper, to taste
Preparation
Combine garlic cloves with 3 tablespoons Wesson vegetable oil and roast for 45 minutes in a 375°F oven.
While the garlic roasts, char the chilis over an open flame until fully blackened, then immediately submerge them in an ice bath to help peel the skin.
In a food processor, add the roasted garlic, peeled chilis, Wesson Plant Butter, and parsley. Blend until smooth and season with salt and pepper to taste.
Shape the butter mixture into a log using plastic wrap and refrigerate until solid.
Preheat the oven to 400°F.
Spread the cauliflower steaks with 2 tablespoons of olive oil and season both sides with kosher salt and pepper.
Heat the remaining 1 tablespoon of olive oil in a pan over medium-high heat. Sear the cauliflower steaks for 3 minutes on each side, then finish cooking in the oven for 5 minutes.
Remove the cauliflower from the oven.
To serve, spread a dollop of hummus on a plate to form a bowl, add a cauliflower steak, drizzle with olive oil, sprinkle with parsley, and top with slices of the vegan burnt chili and roasted garlic butter.
Tips
If you don’t have a gas stove, roast the chilis in the oven with the garlic for 30-40 minutes.
You can season the cauliflower with other seasonings like paprika or sumac.
