Filetes de coliflor veganos

Ingredientes

• 1 large head or 2 small heads of cauliflower
• pinch of salt, pepper, onion powder, and garlic powder
• 1/2 cup low-sodium vegetable broth
• your favorite BBQ sauce
• 4 oz cherry tomatoes
• 8 oz roasted red bell peppers
• 3-4 cloves garlic, minced
• 1/2 jalapeno, diced (optional)
• 1 Tbs red wine vinegar
• pinch of salt

Preparación

1. 1

   Prepare the salsa by chopping the tomatoes and bell peppers and mincing the garlic and jalapeno. Add everything to a bowl and stir in the red wine vinegar. Salt to taste and set aside.

2. 2

   Prepare the cauliflower by removing the outer leaves being careful to leave the core stem. This is what is holding all the florets together.

3. 3

   Cut two 3/4" steaks from the center of the head and place in a shallow skillet with a lid

4. 4

   The florets that crumble and any remaining cauliflower can be stored for soups, tacos, etc.

5. 5

   Season each steak with a pinch of the seasonings and add the veggie broth to the pan

6. 6

   Cover and lightly steam the steaks for 5 min

7. 7

   Preheat oven to 400° F

8. 8

   GENTLY transfer the steaks to a parchment-lined baking sheet

9. 9

   Generously apply your favorite BBQ sauce to both sides of your cauliflower

10. 10

    Roast for 25-30 minutes or until golden

11. 11

    Transfer salsa to a small saucepan and warm

12. 12

    Serve your steaks on a bed of spinach, arugula, rice, or whatever you like, and top with the warmed salsa.