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Recipe Card
ingredients
- 1 head garlic, peeled and separated from bulb then roasted
- 3 tablespoons Wesson Vegetable Oil
- 3 tablespoons olive oil, divided plus more for drizzling
- 4 red chilis, such as Fresno for milder heat
- 1 cup Wesson Plant Butter, softened
- 2 tablespoons fresh chopped parsley
- 1 head cauliflower, sliced into 4 1" thick slices
- Hummus, for serving
- Kosher salt and freshly ground pepper, to taste
Method
Step 1
Combine garlic cloves with 3 tablespoons Wesson Vegetable Oil for 45 minutes in a 375°F oven.
Step 2
While the garlic roasts, char chilis over an open flame. Char them on each side until fully blackened. Immediately submerge into an ice bath. [Note: This will help you peel the pepper’s skin. Alternatively, if you don’t have a gas stove you can also roast them in the oven with the garlic for 30-40 minutes.]
Step 3
In a food processor add your garlic, peeled chilis, Wesson Plant Butter, and parsley. Blend until smooth. Season with salt and pepper to taste.
Step 4
Using Saran Wrap, add butter mixture into a log. Refrigerate until solid.
Step 5
Preheat oven to 400°F.
Step 6
Spread cauliflower steaks with 2 tablespoons olive oil. Season both sides with kosher salt and pepper. [Note: You can season with whatever you’d like but I went with paprika, and sumac.]
Step 7
Add remaining 1 tablespoon olive oil to a pan on medium high heat. Sear cauliflower steaks on for 3 minutes each side. Finish cooking in the oven for 5 minutes.
Step 8
Remove cauliflower from oven.
Step 9
To plate, spread a dollop of hummus on to a plate to form a bowl. Add cauliflower steak, drizzle with olive oil and sprinkle with parsley. Top cauliflower with slices of the vegan burnt chili and roasted garlic butter right before serving.