Adobo Cauliflower Steak
Shatia Chesson's recipe uses her favorite produce in season and a mezcla of Latin flavors to make a vegan dinner anyone can replicate at home.
By Shatia Chesson | @shatiachesson
Growing up in the Northeast, spring and summer have always been my favorite seasons. Warmer weather makes me happiest–the days are longer, warmer, the sun shines brighter, and the produce gets exciting.
Spring brings bright green vibrant vegetables and fresh hydrating colorful fruits. I am a big fan of cruciferous vegetables like broccoli, brussels sprouts, and bok choy. Cauliflower is usually spotted all year round, meanwhile between February and June is when asparagus comes into season.
With all these amazing veggies in season, I was inspired to create a super easy vegan dinner with a Latin spin. This dish comes together in less than 20 minutes but has a ton of complex, bold flavor thanks to Loisa’s Sofrito and Adobo. Cauliflower steak seasoned with Loisa’s organic Adobo is the star of this dish. I topped it with a Sofrito Salsa Verde that gets some additional savory, herby flavor for Loisa’s Sofrito. The combination of textures, citrusy flavors, and freshness from the herbs and veggies comes together beautifully for a super quick and easy healthy meal everyone will love.
I had such a fun time working on this one I had it for dinner three nights in a row! I can't wait to share this dish with the rest of my friends and family this spring season.
Adobo Cauliflower Steak
1 handful of Asparagus
A pinch of caraway seeds
A handful of shaved almonds
1/2 cup vegetable broth
3 bay leaves
Salt (to your tasting)
1 tsp Loisa Adobo
1 tbsp Sofrito
1/2 bunch of mint
1/2 bunch of parsley
2 tbsp cup red wine vinegar
3 tbsp cup olive oil - use as needed to keep salsa chunky
1 tbsp mustard
1 tbsp brown sugar
Slice cauliflower down the center about 1 inch thick. The idea is to create a steak-like width. Make sure to also remove the steam and any extra leaves from the cauliflower.
Heat 2 tbsp olive oil on a medium-high flame in a skillet and carefully lay down cauliflower facing away from you.
Season with a generous pinch of Loisa Adobo, salt, pepper, caraway seeds, and 2-3 knobs of cashew butter to build color.
Grab 3-4 large pieces of asparagus rinse, slice off the ends and add into a pan with the cauliflower.
Slice 1 half of the lemon and squeeze over everything. Leave the lemon in the pan to help create more flavor and begin the puree. Pro tip: Lemon will help keep the cauliflower white while cooking.
Chop one shallot fully to the root, but not too fine.
Gather your parsley and mint and roll them up like a cigar and chop them only once, you’ll retain more flavor for the salsa. Note: When you over chop fresh herbs, the flavor bleeds.
Add in two healthy spoonfuls of Loisa Sofrito to take this verde up a notch and create a thick beautiful texture.
Follow with salt, pepper, brown sugar, mustard, red wine vinegar, and olive oil as you begin to mix everything.
On a plate, lay the cauliflower in the center with a side of our grilled asparagus.
Carefully spoon out the broth purée from the skillet and glaze over the cauliflower.
Next evenly spread over the fresh salsa verde and top with our toasted seeds and almonds.
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