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Chili Butter Purple Cauliflower Steak

Stunning purple cauli steaks pan-seared and roasted with chili oil butter that packs a big punch of flavor, served on a bed of fluffy, creamy tofu "feta" and zingy chimichurri sauce.
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Ingredients Method

Ingredients
  

  • 2 large slices of purple cauliflower about 1/2 inch thick each
  • 2 tablespoon vegan butter melted
  • 2-3 teaspoon chili oil adjust based on your preference for spiciness
  • 3-4 garlic cloves minced
  • 1/2 teaspoon onion powder
  • Salt and pepper as needed
Whipped Tofu Feta
  • 6 oz silken tofu
  • 1 tablespoon lemon juice
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • Pinch of salt
Chimichurri sauce
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh cilantro
  • 2 - 3 garlic cloves minced
  • 1 teaspoon oregano
  • 1 teaspoon red pepper flakes optional
  • 2 tablespoon red wine vinegar
  • 1/2 cup extra virgin olive oil or enough to cover all the ingredients

Method
 

  1. Preheat the oven to 395°F;
  2. Heat a drizzle of oil in a large oven safe pan, sear the cauliflower slices, about 4 - 5 minutes for the first side until golden, flip, and another 3 - 4 minutes for the other side, season with a small pinch of salt and ground black pepper as needed;
  3. Mix together the melted butter, chili oil, onion powder and minced garlic, brush the mixture onto the cauliflower steaks both sides;
  4. Tranfer to the oven, if your pan is not oven safe please transfer the cauliflower steaks onto a lined baking sheet, roast for 25 minutes until just fork tender;
  5. Meanwhile, make the chimichurri sauce and tofu feta;
  6. Finely chop the fresh parsley and cilantro by hand - I do not recommend using a processor for this! Hand chopping really gives the sauce a texture that's just right;
  7. Then mix the parsley with minced garlic, and the rest of the ingredients, set aside to marinate and infuse;
  8. Add all the tofu feta ingredients to a processor, blend till very smooth and silky;
  9. Once everything is ready, spread tofu feta on the plate, add the roasted cauliflower, and garnish with chimichurri and extra chili oil if you love spicy like I do, enjoy!