Braised Cauliflower with Roasted Tomatillo Sauce

Braised Cauliflower and Roasted Tomatillo Sauce

Tomatillo Sauce - 30 minutes

Peel leaves off of around 6 tomatillos and cut in half. Place on parchment paper on a baking sheet and roast for approximately 30 minutes at 375 degrees until soft and slightly brown on the edges. Remove from oven, cool and place in a Vitamix or food processor. Pulse the tomatillos to get a smooth sauce. Set aside. No other spices needed. Roasted tomatillos are very flavorful. You will warm this up in the microwave prior to putting it on the steaks. Save leftovers for other dishes like roasted veggies or mexican-inspired meals.

Cauliflower Steaks - 15 minutes

Remove leaves and wash cauliflower. Cut cauliflower lengthwise into ¾ inch steaks. When the pieces lay flat on your cutting board they should look like a tree with a lot of branches. Heat up your stainless skillet to medium to reach the “dry frying” temperature (i.e. when a droplet of water will roll around the skillet and not steam). Place 2 to 3 steaks on the hot skillet. Watch them for around a minute or two and flip each steak a few times. The cauliflower should get browned and a touch crispy on the edges. When it looks appetizing add Coco Aminos to the top of each steak, and then flip each one getting each more or less coated with the Aminos. Add around ¼ - ½ a cup of water into the pan and cover it to let the steaks steam and cook through. When done they should be tender and golden brown around 5-10 minutes

Remove your steaks, place one on a plate and pour warmed up tomatillo sauce over the steak and enjoy!