Cauliflower Steaks with Burnt Chili and Roasted Garlic Butter
Prep time 45mins
Cook time 10mins
Serves or Makes: 2-4 servings

Recipe Card


  • 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


  • 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.