Impress your vegetarian and omnivore guests alike with these meatless vegan “steaks” for your holiday festivities.
Serves 4 40 minutes Intermediate
- Preheat oven to 425℉. Cut off the cauliflower stems and slice the cauliflower heads into thick “steaks” - about ¾-inch each. Place the cauliflower on a sheet pan, drizzle with olive oil and season with salt and pepper. Roast the cauliflower for 20 minutes, turning the steaks carefully halfway through so they brown evenly on both sides.
- While the cauliflower steaks are roasting, heat a medium skillet over medium heat and add a splash of olive oil. Add the Sonoma Veggie Burgers to the pan and cook for 3 minutes. Flip the veggie burgers and use a spoon to break them up into bite-sized crumbles. Continue to cook for 3-5 more minutes or until the crumbles are crispy and golden brown. Set aside.
- On a large platter, lay out the cauliflower steaks. Drizzle with Ultimate Vegan Gravy and top with veggie burger crumbles, toasted walnuts and chopped herbs.