Piri Piri Cauliflower
This vegan dinner option is anything but ordinary. Our new Piri Piri blend is loaded with smokey, spicy, tangy, fruity and slightly sweet flavor. Yield: 2-3 servings
Equipment
- Parchment lined baking sheet
- mixing bowl
Ingredients
for the cauliflower:
- 1 large head of cauliflower
- 3 Tbs extra virgin olive oil divided
- 1 Tbs Spice Shebang Piri Piri spice blend
for the sauce:
- 1/2 cup roasted red peppers
- 1/2 cup extra virgin olive oil
- 1 cup fresh cilantro stems and all!
- 3 leaves of fresh basil Garnish
- Juice of 1 lime
- 1 Tbs Piri Piri
- Roasted peanuts garnish
- Fresh cilantro garnish
Instructions
- Preheat oven to 400*F.
- Trim the leaves from the bottom of the cauliflower, leave the stem intact. Cut straight through the stem vertically to cut the cauliflower in
- half then slice into 1 inch slices to create cauliflower steaks. Save the rest of the cauliflower for another recipe.
- Heat a cast iron skillet over medium-high heat and add 1 Tbs olive oil
- Drizzle remaining 2 Tbs olive oil onto the cauliflower steaks and sprinkle with Piri Piri Seasoning.
- Sear each side of the cauliflower steak for about 2 minutes then transfer to the oven and roast for 5-10 minutes until golden brown.
- While the cauliflower is roasting, make the sauce: Combine red peppers, olive oil, cilantro, basil, lime juice and Piri Piri seasoning in a blender or food processor. Blend until smooth. Set aside.
- Remove the cauliflower from the oven and serve immediately with the Piri Piri sauce, roasted peanuts and fresh cilantro.
- Enjoy!